Chickpea Quinoa Salad
Ingredients
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, regular 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
Cooking Instructions
1. Heat the coconut oil in a large pot over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-5 minutes, or until the onion becomes translucent. Add the turmeric, cumin, cinnamon, salt, and pepper, stirring for another 30 seconds to release their flavors.
2. Pour in the broth (or water) and add the quinoa. Bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for 15 minutes. After 15 minutes, remove the pot from the heat and fluff the quinoa with a fork.
3. Mix in the chickpeas, dried cranberries, and parsley, stirring until everything is well combined. Taste and adjust the seasonings as needed. Garnish with toasted almonds and additional parsley if desired. This recipe serves 4.
4. To store, divide the mixture into mason jars or meal prep containers. Garnish with extra toasted almonds before serving. This is perfect for lunches throughout the week!
2. Pour in the broth (or water) and add the quinoa. Bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for 15 minutes. After 15 minutes, remove the pot from the heat and fluff the quinoa with a fork.
3. Mix in the chickpeas, dried cranberries, and parsley, stirring until everything is well combined. Taste and adjust the seasonings as needed. Garnish with toasted almonds and additional parsley if desired. This recipe serves 4.
4. To store, divide the mixture into mason jars or meal prep containers. Garnish with extra toasted almonds before serving. This is perfect for lunches throughout the week!
Chickpea Quinoa Salad
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Servings: 4
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Dairy Free
- Vegan
Ingredients
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, regular 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
Cooking Instructions
1. Heat the coconut oil in a large pot over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-5 minutes, or until the onion becomes translucent. Add the turmeric, cumin, cinnamon, salt, and pepper, stirring for another 30 seconds to release their flavors.
2. Pour in the broth (or water) and add the quinoa. Bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for 15 minutes. After 15 minutes, remove the pot from the heat and fluff the quinoa with a fork.
3. Mix in the chickpeas, dried cranberries, and parsley, stirring until everything is well combined. Taste and adjust the seasonings as needed. Garnish with toasted almonds and additional parsley if desired. This recipe serves 4.
4. To store, divide the mixture into mason jars or meal prep containers. Garnish with extra toasted almonds before serving. This is perfect for lunches throughout the week!
2. Pour in the broth (or water) and add the quinoa. Bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for 15 minutes. After 15 minutes, remove the pot from the heat and fluff the quinoa with a fork.
3. Mix in the chickpeas, dried cranberries, and parsley, stirring until everything is well combined. Taste and adjust the seasonings as needed. Garnish with toasted almonds and additional parsley if desired. This recipe serves 4.
4. To store, divide the mixture into mason jars or meal prep containers. Garnish with extra toasted almonds before serving. This is perfect for lunches throughout the week!