Are you looking for a vibrant, nutrient-packed dish that’s easy to make and bursting with flavor? Try this One Pot Moroccan Inspired Chickpea Quinoa Salad.
It combines the nutty texture of quinoa with the hearty goodness of chickpeas, this salad is infused with warm Moroccan spices, fresh herbs, and a zesty lemon dressing.
It’s perfect for busy weeknights, meal prep, or a crowd-pleasing side dish.
Let’s dive into why this recipe will become your go-to and how to make it shine!
Why You’ll Love This Recipe
Fast & Easy: This meal is quick to make as all cooks in one pot. You’ll clean up less & prep less too. It’s good for full days.
Good for You: It’s full of good stuff. It has a lot of protein, fiber, & key health bits. It uses things like chickpeas, seeds, & raw greens. This makes it a top pick for a fit meal.
Rich Tastes: The meal has hot spice mix. Think things like cumin, red spice, & sweet bark. These mix with green leaf bits & strong fruit sauce. It makes a taste that pops.
Mix It Up: You can eat this meal in lots of ways. Have it hot, cold, or just mild. It works as a main, a side, or for food prep all week.
Fits Your Diet: This meal is no meat or wheat. It’s good if you can’t eat some things. Plus, it’s made with pure stuff that’s good for you.
Ingredients
1 cup quinoa (rinsed)
1 can (15 oz) chickpeas, drained and rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 small red onion, finely chopped
1 medium carrot, grated
1/2 cup dried apricots, chopped
1/4 cup slivered almonds, toasted
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
Juice and zest of 1 lemon
2 tbsp maple syrup
Salt and black pepper to taste
Instructions
Wash Quinoa: Put quinoa in cold water. Scrub off to remove its natural bitterness.
Heat Oil: In a big pot, warm 1 tbsp oil at mid heat. Mix cumin, red spice, soft bark, & bright root. Stir for half a min ’til it smells good.
Put In Quinoa & Broth: Put clean quinoa & veg broth in the pot. Make it boil, then keep it low, lid on, & cook 15 mins ’til quinoa is soft & broth is gone.
Mix In Veggies & Beans: Mix beans, red crisp stuff, red bits, orange stick, & dry fruit in. Cook 5 more mins. Stir now & then.
Make Sauce: In a small bowl, mix sour juice, sour skin, sweet juice, 1 tbsp oil, salt, & dark bits.
Mix All: Take pot off heat & pour sauce on quinoa stuff. Mix in green leaf, sweet herb, & sweet nuts.
Eat: Eat hot, cold, or room temp. Add more green stuff if you like.
Tips for the Perfect Moroccan Chickpea Quinoa Salad
Wash quinoa well: Do this first. It has a coat that makes it taste bad. Wash it to make it taste good.
Heat spices: Warm up your spices in oil. Do this first. It makes the spices taste good. It makes the food rich.
Check taste: Mix all. Then try it. Need more salt? Need lemon or syrup? Add what it needs.
Add new herbs: Use herbs like parsley & cilantro. They make the food taste bright. Don’t miss this step!
Plan your meals: Want to save time? Make double. Now, you have meals for days. It’s easy & helps a lot.
Variations and Substitutions
Grain Swap: You can replace quinoa with couscous, bulgur, or farro for a different texture. Just remember that couscous and farro contain gluten.
Veggie Options: Add diced cucumber, cherry tomatoes, or zucchini for extra crunch and freshness in your dish.
Nut Alternatives: If you need a nut-free option, swap almonds for pistachios, pine nuts, or sunflower seeds. They still add a nice crunch.
Sweetness Adjust: Change dried apricots to raisins, dates, or dried cranberries for a different sweetness in your dish.
Spice It Up: For a spicy kick, add a pinch of cayenne pepper or some harissa to your dish.
Dressing Twist: Use orange juice instead of lemon juice for a sweeter citrus flavor in your dressing.
Serving Suggestions
As a Main Dish: You can have this as your big meal. Pair it with a side of hummus & warm pita bread. It’s a full & good meal.
As a Side: Have this with grilled veg or light soup. It makes a well-mixed meal. It is both good to eat & good for you.
For Gatherings: When you host a big meal, put the dish in a big bowl. Add more lemon bits & fresh green stuff on top. It’ll look nice & pull folks in.
Lunch Prep: For quick lunches, put the dish in glass jars. This way, you can take a jar when you leave fast. It’s an easy pick for full days.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Make the salad three days before. Put it in a tight box in the cold. Add new herbs & nuts just when you eat it. This keeps it crisp.
Storing
Put old food in a tight box in the cold. It’s good for five days. Mix well when you eat it.
Freezing
Put in small boxes & freeze. It lasts two months. Let it thaw in the cold all night. Add lemon & oil when you eat it.
FAQs
Q. Can I make this salad gluten-free?
Yes, this recipe is naturally gluten-free as quinoa is a gluten-free grain. Just ensure all ingredients, like vegetable broth, are certified gluten-free.
Q. Is this recipe vegan?
Absolutely, this salad is 100% vegan and plant-based.
Q. Can I use canned chickpeas?
Yes, canned chickpeas work perfectly. Rinse them well to remove excess sodium.
Q. How can I make it spicier?
Add a pinch of cayenne pepper, chili flakes, or a teaspoon of harissa paste when cooking the spices.
Q. Can I serve this warm or cold?
This salad is versatile and delicious served warm, cold, or at room temperature.
Conclusion
In conclusion, this One Pot Moroccan Inspired Chickpea Quinoa Salad is a game-changer for anyone craving a healthy, flavorful, and easy-to-make dish.
Its vibrant colors, bold spices, and versatile nature make it a standout for weeknight dinners, meal prep, or gatherings with friends.
With simple ingredients and one-pot convenience, it’s a recipe you’ll return to again and again.
Try it today and bring a taste of Morocco to your table!
Read More:- Cottage Cheese and Chickpea Salad Bowl
One Pot Moroccan Inspired Chickpea Quinoa Salad
Ingredients
- 1 cup quinoa rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1 medium carrot grated
- 1/2 cup dried apricots chopped
- 1/4 cup slivered almonds toasted
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- Juice and zest of 1 lemon
- 2 tbsp maple syrup
- Salt and black pepper to taste
Instructions
- Put quinoa in cold water. Scrub off to remove its natural bitterness.
- In a big pot, warm 1 tbsp oil at mid heat. Mix cumin, red spice, soft bark, & bright root. Stir for half a min ’til it smells good.
- Put clean quinoa & veg broth in the pot. Make it boil, then keep it low, lid on, & cook 15 mins ’til quinoa is soft & broth is gone.
- Mix beans, red crisp stuff, red bits, orange stick, & dry fruit in. Cook 5 more mins. Stir now & then.
- In a small bowl, mix sour juice, sour skin, sweet juice, 1 tbsp oil, salt, & dark bits.
- Take pot off heat & pour sauce on quinoa stuff. Mix in green leaf, sweet herb, & sweet nuts.
- Eat hot, cold, or room temp. Add more green stuff if you like.
