Ingredients
- ½ onion, roughly chopped
- ½ cup quinoa
- 1 cup water (or Bonafide Provisions bone broth)
- 2 tbsp avocado oil (or coconut oil)
- ¾ tsp turmeric
- ½ tsp salt
- ½ tsp cumin
- ½ cup Honestly Cranberry no sugar cranberries (that’s what makes this salad TANGY or just find some that don’t have added sugar!
- ½ cup can garbanzo beans
- ¼ cup roughly chopped hazelnuts
- 1 tsp chopped thyme (optional)
Instructions
- In a medium sauce pan, add oil.
- Once hot, add chopped onions and sauté for about 4 minutes.
- Next, add turmeric, salt, cumin, quinoa, and bone broth.
- Place cover on top, reduce to low heat, for 15 minutes.
- Remove from heat, fluff quinoa, and add cranberries and garbanzo beans.
- Plate dish and top with crushed hazelnuts and thyme.
- ENJOYYYY
Calories: 884kcal | Carbohydrates: 84g | Protein: 23g | Fat: 54g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 35g | Cholesterol: 4mg | Sodium: 423mg | Potassium: 1025mg | Fiber: 16g | Sugar: 6g | Vitamin A: 172IU | Vitamin C: 17mg | Calcium: 151mg | Iron: 8mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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