What’s not to like in this dish?*
1/2 tbsp coconut oil
1 medium onion, diced
1 tsp ground turmeric
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp salt
black pepper
1 cup uncooked quinoa
2 cups veg stock
1 can chickpeas, rinsed and drained
2/3 cup dried cranberries
1/3 cup finely diced flat parsley
1/2 cup sliced toasted almonds
Heat the coconut oil in a large pan, and add the onion and saute until it is translucent (about 3-5 mins). Stir in the turmeric, cumin, cinnamon and salt and pepper and cook for 30 seconds more.
Add the veg stock and quinoa, bring the mixture to a boil, cover and reduce the heat to low and cook for exactly 15 minutes. After 15 minutes remove from the heat and fluff the quinoa with a fork.
Stir in the chickpeas, cranberries and parsley and mix well. Taste and season if needed. Garnish with toasted almonds and parsley.
*Obviously quite a lot if you don’t like quinoa or chickpeas
