Moroccan chickpea salad with quinoa

Moroccan chickpea salad with quinoa

The weather is nice, the sun is getting stronger and stronger and we all need happiness in these times of quarantine! So to enhance your meals, why not try this Moroccan salad which can be prepared in just 30 minutes and which is made in one dish?

This sweet and savory quinoa salad is packed with incredible nutrients and flavors!


Moroccan chickpea salad with quinoa


For 4 people.


½ tablespoon of coconut oil
1 medium yellow onion, diced
1 teaspoon of ground turmeric
½ teaspoon of cumin
½ teaspoon of cinnamon
a pinch of salt
Freshly ground black pepper
1 cup uncooked quinoa
2 cups of vegetarian broth (or water)
1,5 cups of chickpeas, rinsed and drained
⅔ cup of organic dried cranberries 
⅓ cup finely diced flat-leaf parsley
½ cup of'' natural organic almonds trenches




  1. Add coconut oil to a large pot heated over medium heat. When the oil is hot, add the onion and sauté until the onion is translucent, about 3 to 5 minutes. Stir in the following spices: turmeric, cumin, cinnamon, salt and pepper; cook 30 seconds longer.
  2. Then add the broth (or water) and quinoa; bring the mixture to a boil, then cover, reduce the heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and stir the quinoa with a fork.
  3. Stir in the chickpeas, cranberries and parsley into the quinoa and mix until well blended. Taste and adjust the seasonings. Garnish with almonds and parsley.


Bon appétit!


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  • Caroline Bisaillon
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