Moroccan Chickpea Salad

By Denise Halenz-Robinson



  1. Heat the oil in a large pot, and sauté the onion (3-5 minutes).
  2. Stir in the spices.
  3. Add the broth and quinoa, cover, reduce heat, cook for 15 minutes.
  4. Remove the quinoa from heat, fluff with a fork.
  5. Drain the chickpeas and add the remaining ingredients, except for almonds, to the quinoa mixture. Reserve some parsley.
  6. Stir well, plate, and top with almonds and remaining parsley.