As the weather is getting warmer and warmer, I’m always looking for a good, filling, and healthy salad. Ambitious Kitchen does it again with her salads! I just love them and I have to share it with you all! This one pot Moroccan chickpea quinoa salad is savory, sweet, and packed with protein and fiber to keep you full! It’s so easy to make and the flavors are amazing! I love all the spices it’s one of my favorite quinoa salads! It’s great to bring it to parties or events because it can be eaten cold or warm. It also makes great meal prep if you need something to last a couple days! One Pot Moroccan Chickpea Quinoa Salad
½ Tbsp coconut oil
1 medium yellow onion or 1/2 large onion, diced
1/2 Tbsp minced garlic
1 tsp ground turmeric
½ tsp cumin
½ tsp cinnamon
1/2 tsp salt, plus more to taste
Freshly ground black pepper
1 cup uncooked quinoa
2 cups vegetarian broth (or water)
1 (15 ounce) can chickpeas, rinsed and drained
⅔ cup dried cranberries
1/2 cup finely diced flat leaf parsley (I added some cilantro into it too!)
½ cup sliced toasted almonds
Add coconut oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Add in the garlic and cook for 1 more minute. Stir in the following spices: turmeric, cumin, cinnamon, salt, and pepper; cook for 30 seconds more.
Next add in broth (or water) and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.
Stir in chickpeas, cranberries and parsley/cilantro to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley. Serves 4 or 6 as sides.
To serve: Place in mason jars or meal prep containers for lunch throughout the week. Garnish with extra toasted almonds.
(recipe from Ambitious Kitchen)