One Pot Moroccan-Inspired Chickpea Quinoa Salad

This One Pot Moroccan-Inspired Chickpea Quinoa Salad combines fluffy quinoa, tender chickpeas, colorful vegetables, fresh herbs, and warm Moroccan-inspired spices in one comforting vegetarian meal. Perfect for meal prep, healthy lunches, and easy weeknight dinners, this one-pot recipe delivers bright citrus flavor, hearty texture, and simple cleanup.

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Course: Dinner

Cuisine: Moroccan-Inspired

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 320kcal

Author: Abby Pinkmann

Cost: $6

Equipment

large skillet or Dutch oven
wooden spoon
Chef's knife
Cutting Board
Measuring cups and spoons

Ingredients

1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup quinoa, rinsed
1 can chickpeas, drained and rinsed
2 cups vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
1 lemon, juiced
1/4 cup parsley, chopped
2 tbsp mint, chopped
1/4 cup sliced almonds or feta, optional

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and cook for about 4 minutes until softened and lightly golden.
Stir in the garlic and diced bell peppers and cook for another 2 minutes.
Add cumin, smoked paprika, coriander, turmeric, cinnamon, sea salt, and black pepper. Stir constantly for 30 seconds until fragrant.
Add the rinsed quinoa and chickpeas, stirring well so they absorb the spices evenly.
Pour in the vegetable broth and bring everything to a gentle boil.
Reduce the heat to low, cover, and simmer for about 18 minutes until the quinoa becomes fluffy and the liquid absorbs.
Remove from heat and let the mixture rest for 5 minutes.
Fluff gently with a fork, then stir in lemon juice, parsley, and mint.
Top with sliced almonds or feta if desired and serve warm or chilled.

Notes

Always rinse quinoa before cooking to remove bitterness. Toasting the spices in olive oil deepens the flavor and aroma. Let the quinoa rest for 5 minutes after cooking so it stays fluffy instead of mushy. Add fresh herbs and lemon juice at the end for the brightest flavor.

Nutrition