1 pot Moroccan Quinoa Chickpea Salad

½ Tbsp water
1 mediun onion, diced
1 tsp ground turmeric
½ tsp cumin
½ tsp cinnamon
½ tsp sea salt
pepper
1 cup Quinoa
2 cups Vegetable Broth
1-15 oz chickpeas, drained and rinsed
2/3 cup craisins
1/3 cup parsley, finely chopped
½ cup sliced almonds

Saute onions in water.  Add more as needed

Add all spices and cook until aromatic

Add quinoa and broth cook for 15 minutes

Fluff quinoa with a fork and stir in craisins, parsley and almonds.   Serve warm or chilled.