Description
One Pot Moroccan-Inspired Chickpea Quinoa Salad is a vibrant, protein-packed dish made with warm Moroccan spices, fluffy quinoa, chickpeas, sweet dried cranberries, and crunchy toasted almonds. This easy one-pot recipe is perfect for healthy meal prep, quick lunches, or a flavorful plant-based dinner.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, finely diced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- Salt and black pepper, to taste
- 1 cup uncooked quinoa (white or tricolor), rinsed
- 2 cups low-sodium vegetable broth (or water)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ⅓ cup dried cranberries (or dried cherries)
- ¼ cup fresh parsley, chopped
- ⅓ cup sliced almonds, toasted
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add diced onion and sauté for 3–5 minutes until translucent.
- Stir in turmeric, cumin, cinnamon, salt, and pepper. Cook for 30 seconds until fragrant.
- Add broth and quinoa. Bring to a boil.
- Cover, reduce heat to low, and cook for exactly 15 minutes.
- Remove from heat and fluff quinoa with a fork.
- Stir in chickpeas, dried cranberries, and parsley. Mix well.
- Taste and adjust seasoning as needed.
- Garnish with toasted sliced almonds and additional parsley before serving.
Notes
- Rinse quinoa well before cooking to remove bitterness.
- Toast almonds in a dry skillet for 3–5 minutes for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Delicious served warm or chilled for meal prep.
- Optional add-ins: diced cucumber, spinach, lemon juice, or feta cheese (if not vegan).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad / Main Dish
- Method: One Pot / Stovetop
- Cuisine: Moroccan-Inspired
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg