One Pot Moroccan-Inspired Chickpea Quinoa Salad

• porce: 4
• aktivní čas: 5 mins
• celkový čas: 30 minutes

Ingredience

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

2/3 cup dried cranberries

1/3 cup finely diced flat leaf parsley

1/2 cup sliced toasted almonds

Pokyny

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.

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 to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley. Serves 4.

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