Moroccan-Inspired Chickpea Quinoa Salad

Get setIngredients

• ½ tablespoon coconut oil
• 1 medium yellow onion, diced
• 1 teaspoon ground turmeric
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon 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
• ⅓ cup finely diced flat leaf parsley
• ½ cup sliced toasted almonds

Recipe yield: 4. Shown for cooking scale, not as a health score.

Make itInstructions

1. 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. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more.

2. 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.

3. Stir in chickpeas, cranberries and parsley to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley. Serves 4.

4. To serve: Place in mason jars or meal prep containers for lunch throughout the week. Garnish with extra toasted almonds.

Adapted from ambitiouskitchen.com