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Moroccan Chickpea Quinoa Salad

This vegetarian salad provides quick fuel for those looking for something on-the-go. It's made in one pot and the flavors blend beautifully together to compliment one another. If you're looking to go meatless a night or two during the week, this would be a great dinner option. Enjoy!


  • ½ tablespoon coconut oil

  • 1 medium yellow onion, diced

  • 1 teaspoon ground turmeric

  • ½ teaspoon cumin

  • ½ teaspoon cinnamon

  • 1/2 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

  • ⅔ cup dried cranberries

  • ⅓ cup finely diced flat leaf parsley

  • ½ cup sliced toasted almonds


  1. 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.

  2. 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.

  3. 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.

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