Description
A refreshing and nutritious Chickpea Quinoa Salad that’s perfect for any meal. Easy to make and vegan-friendly!
Ingredients
Scale
- 1/2 tablespoon coconut oil
- 1 medium yellow onion, diced
- 11/2 teaspoon ground turmeric
- 1/21/2 teaspoon cumin
- 1/21/2 teaspoon cinnamon
- 1/21/2 teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
- 1 cup uncooked quinoa
- 2 cups vegetarian 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
- 11/2 teaspoon smoked paprika
- Olive oil, for drizzling
- Fresh lemon juice, for drizzling
Instructions
- Cook Quinoa: Start by rinsing your quinoa under cool water. In a pot, combine the quinoa with 2 cups of vegetarian broth. Bring it to a gentle simmer, keeping the lid on during cooking to prevent sogginess. The quinoa is done when the water has absorbed and it looks fluffy, typically in about 15 minutes.
- Prep Chickpeas & Veggies: Open the can of chickpeas and drain them well. Chop the yellow onion and prepare any additional veggies like bell peppers, if desired. Make sure everything is bite-sized for a nice crunch in the salad.
- Mix It All Together: In a big mixing bowl, add the cooked quinoa, chickpeas, yellow onion, and other prepared veggies. Stir gently until evenly combined, being careful not to break down the quinoa.
- Add Seasoning & Herbs: Sprinkle in the cumin, smoked paprika, and salt to taste. Toss in the chopped fresh parsley and mix delicately to distribute the spices evenly, ensuring the flavors meld together.
- Drizzle with Dressing: Finish off your salad with a drizzle of olive oil and a squeeze of fresh lemon juice. Mix well to coat the salad evenly with the dressing.
- Chill and Serve: Cover the salad and let it chill in the fridge for at least an hour. This helps the flavors to blend beautifully. When ready to serve, taste and adjust seasoning if necessary.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 4-5 days.
- Expert Tips: For fluffy quinoa, do not lift the lid while cooking. Toast almonds for enhanced flavor and crunch. Use the correct liquid-to-quinoa ratio of 2 cups broth for every 1 cup quinoa to avoid soggy quinoa. Adjust spices and salt to your taste, and consider adding a squeeze of fresh lemon juice before serving if it seems lacking in flavor.
- Reheating Instructions: This salad can be enjoyed cold or at room temperature.
- Serving Suggestions: Serve on a bed of spinach for added greens. Pair with roasted chicken for a protein boost. Enjoy with pita chips or fresh bread for a complete meal.
- Recipe Variations: You may add extra veggies like bell peppers or zucchini. Mix in different nuts or seeds for variety. Incorporate a tangy dressing for a different flavor profile.
- Ingredient Notes: Ensure your chickpeas are thoroughly rinsed to remove excess sodium. For non-vegetarians, you can substitute vegetarian broth with chicken broth or water. If you want a nut-free version, you can omit sliced almonds or replace them with seeds like sunflower seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 448
- Sugar: 16.1g
- Sodium: Not specified
- Fat: 13.8g
- Saturated Fat: 1.9g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 70.2g
- Fiber: 12.7g
- Protein: 16.5g
- Cholesterol: Not specified