Moroccan Quinoa & Chickpea Salad


This delicious salad is full of flavour and quick and easy to prepare.  High in protein and fibre plus being a great source of iron, magnesium and  Vitamin B6, it will fuel you with goodness to keep you going all day.


  • 1 onion, diced
  • 1/2 tbsp EVOO or coconut oil
  • 1/2 tsp cumin
  • 1 tsp ground turmeric
  • 1/2 tsp cinnamon
  • 1 cup cooked quinoa
  • 2 cups veggie stock (or filtered water)
  • 1 can chickpeas, drained
  • 1/2 cup dried cranberries
  • 1/2 cup toasted slivered almonds
  • 1/2 cup flat leaf parsley, chopped
  • salt and pepper 



  1. Saute onion until translucent, about 4-5 minutes.
  2. Add in the spices and cook for around 30 seconds.
  3. Add in the veggie stock and cooked quinoa. Bring to the boil and then simmer, covered for 15 minutes.
  4. Remove from heat. Fluff quinoa with a fork.
  5. Stir in chickpeas, parsley and cranberries to the quinoa and mix until well combined.

To Serve: 

Add salt and pepper to taste. Top with almonds and extra parsley.




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