Moroccan Spiced Quinoa and Chickpea Salad

This easy to make and delicious Moroccan inspired quinoa and chickpea salad is bursting with warm spices, vibrant herbs, and hearty ingredients. It's as versatile as it is delicious. Fragrant cumin, cinnamon and nuts mingle with sweet and tangy cranberries for a bold, zesty flavour.

It's perfect served hot or cold, and it's an ideal make ahead salad - great for lunches and picnics, or as a side dish at dinner.

Ingredients:

Makes four portions.

• 2 teaspoons coconut oil
• 1/2 onion, finely diced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup quinoa, rinsed
• 2 cups vegetable stock (or water)
• 1 (400g) can chickpeas, rinsed and drained
• 1/3 cup dried cranberries
• 1/4 cup almonds, roughly chopped and toasted
• A handful of fresh parsley or coriander, roughly chopped

Method:

• In a medium sized pot, sauté the onion with the coconut oil over a medium heat until the onion is transparent.
• Add the turmeric, cumin, cinnamon and salt, and cook until mixed through and fragrant.
• Add the vegetable stock and quinoa, and bring to the boil. Once boiling, cover with a lid and reduce the heat to a gentle simmer for 15 minutes.
• Turn off the heat, remove the lid, and fluff the quinoa with a fork.
• Mix through the chickpeas, cranberries, almonds and parsley.
• Taste and adjust the seasoning if necessary.
• Garnish with extra chopped nuts and fresh herbs.