Moroccan Chickpea and Quinoa Salad

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

Quinoa Vegetarian Recipe

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