Description
This One Pot Moroccan Quinoa recipe is a vibrant, flavorful dish combining nutritious quinoa, colorful vegetables, and aromatic Moroccan spices. Perfect as a main course or a side dish, this easy-to-make vegan and gluten-free meal is hearty, wholesome, and bursting with a blend of cumin, coriander, smoked paprika, and cinnamon. With a simple stovetop method and a balance of sweet dried fruit and crunchy nuts, it’s an ultimate recipe for anyone looking to explore Moroccan-inspired flavors in a healthy, satisfying way.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
Grains and Legumes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
Dried Fruit and Nuts
- 1/2 cup raisins or chopped dried apricots
- Toasted almonds or pistachios for garnish (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches
- Juice of 1 lemon
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent, enhancing the base flavor.
- Add Vegetables: Stir in the minced garlic, diced carrot, red bell pepper, and zucchini. Cook for another 3 minutes, allowing the vegetables to soften slightly and blend with the aromatics.
- Combine Ingredients: Add the rinsed quinoa, vegetable broth, drained chickpeas, raisins or dried apricots, and all the spices: cumin, coriander, smoked paprika, cinnamon, optional cayenne pepper, salt, and black pepper. Stir everything well to evenly distribute the spices and ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 18–20 minutes, or until the quinoa is fluffy and the liquid is fully absorbed.
- Finish and Serve: Remove the pot from heat. Fluff the quinoa gently with a fork, then stir in the fresh lemon juice and chopped parsley or cilantro. Garnish with toasted almonds or pistachios if desired, and serve the dish warm.
Notes
- This dish is delicious on its own or makes a great side when paired with grilled chicken or lamb.
- For extra richness and heat, stir in a spoonful of harissa or top with crumbled feta cheese.
- Leftovers keep well refrigerated for up to 4 days and often taste even better the next day as flavors meld.
