30-Minute Moroccan Chickpea Quinoa Salad
Servings: 2
Ingredients
- Olive oil – ½ tbsp
- Onion – 1 medium diced
- Ground turmeric – 1 tsp
- Cumin – ½ tsp
- Cinnamon – ½ tsp
- Salt – ½ tsp plus more to taste
- Freshly ground black pepper – to taste
- Quinoa – 1 cup uncooked
- Water or broth – 2 cups broth gives you more flavor, I always use broth when I have it
- Chickpeas – 1 can rinsed and drained (see tip below about roasting for extra crunch)
- Dried cranberries – ⅔ cup
- Fresh parsley – ⅓ cup finely chopped, plus extra for garnish
- Toasted almonds – ½ cup sliced or whole, for garnish
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for a few minutes until it softens.
- Add the turmeric, cumin, cinnamon, salt, and pepper, and stir for about 30 seconds. This is where the flavor really starts to come through.
- Add the quinoa and water, bring it to a boil, then cover and reduce the heat. Let it cook for about 15 minutes, then turn off the heat and let it sit for another 5 minutes before fluffing it with a fork.
- At this point, stir in the chickpeas, dried cranberries, and parsley. Give it a good mix and taste it. I usually adjust the salt here depending on how it turned out.
- Transfer everything to a serving bowl and top with the roasted almonds and a little extra parsley.
- You can serve this warm or cold, which is why I make it so often.