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One Pot Moroccan Quinia salad.PNG

One Pot Moroccan Quinoa Salad


½ tablespoon coconut oil

1 medium brown onion, diced 

1/2 red onion, diced

1 teaspoon ground turmeric

½ teaspoon cumin

½ teaspoon cinnamon

1/2 teaspoon salt

Freshly ground black pepper

1 cup uncooked quinoa

2 cups veggie broth

1 can chickpeas, drained and rinsed

1 can corn kernels, drained

1 can black beans, drained and rinsed

1 avocado, cubed

⅔ cup dried cranberries or cherries

⅓ cup finely diced flat-leaf parsley

⅓ cup finely diced coriander


  1. Add coconut oil to a large pot and place over medium heat. Once oil is hot add in brown onion and sauté until onion is translucent - about 3-5 minutes. Stir in the following spices: turmeric, cumin, cinnamon, and salt and pepper; cook for 30 seconds more.

  2. Add in broth and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.

  3. Stir in chickpeas, corn, black beans, cranberries, red onion, avocado, coriander and parsley to the quinoa and mix until well-combined. Taste and adjust seasonings. Top with extra parsley. 

  4. If not eating immediately, store in jars for lunch throughout the week.

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