1 yellow onion, diced
1 teaspoon ground turmeric
½ teaspoon cumin
½ teaspoon cinnamon
Freshly ground black pepper
1 cup uncooked quinoa
2 cups vegetarian broth (or water)
2 cups of cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
⅔ cup dried cranberries
⅓ cup finely diced flat leaf parsley
½ cup sliced toasted almonds
In a large pot, sauté onion over medium-high heat until translucent. Add a little water or broth to prevent sticking/burning.
Add turmeric, cumin, cinnamon, and pepper and sauté for 30 seconds.
Add in broth (or water) and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes remove from heat and fluff with a fork.
Stir in chickpeas, cranberries and parsley. Garnish with toasted almonds and extra parsley.
Adapted from: ambitiouskitchen.com