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