Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30–60 seconds, swirling with your hand, until the water runs clear. This removes saponin, a natural coating that can give quinoa a bitter taste.

Bring the chicken broth to a boil in a large saucepan over high heat. Add the rinsed quinoa, stir once, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until all the broth is absorbed and the quinoa is tender with visible spiral-shaped germs. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

While the quinoa cooks, heat the olive oil in a 10-inch (25cm) skillet over medium heat. Add the chopped onion and sauté for 8–10 minutes, stirring occasionally, until fully golden and softened. Add the drained chickpeas and ground cinnamon, then stir well and cook for 2 minutes until the chickpeas are warmed through. Remove the skillet from the heat.

Transfer the fluffed quinoa to the skillet with the chickpea-onion mixture and toss to combine.

Drizzle the balsamic vinegar over the warm salad (off the heat so it doesn't evaporate). Add the dried cranberries, chopped Italian parsley, and chopped fresh mint. Toss gently until everything is evenly distributed.

Season with salt and pepper to taste. Transfer to serving bowls and sprinkle the toasted slivered almonds on top just before serving.

Serve at room temperature for the best texture and flavour. If serving later, let the salad sit at room temperature for 15–20 minutes after removing from the fridge.