Moroccan Quinoa Pilaf with Chickpeas & Cashews

0 Heat a large pot or Dutch oven over medium heat. Add in the onion and garlic and sauté until tender and fragrant, about 5 minutes, deglazing with a splash of water or broth as needed.
1 Add in the quinoa, and toast for a minute or so until you can smell a nutty aroma. Add in the water, bouillon, and spices. Stir to combine. Bring to a boil and reduce heat to low, bringing to a simmer. Cover and cook for 15 minutes or until all the liquid is absorbed.
2 Add in the raisins, cashews, chickpeas, coconut aminos, maple syrup, and balsamic vinegar. Stir to combine and cook for a few minutes until it becomes a bit creamy and the raisins soften. Gently fold in the parsley.
3 Serve hot or cold, as a side dish, main course, or base for your protein of choice!