Description
One Pot Moroccan Quinoa is a flavorful and nutritious vegan main course that combines aromatic spices, protein-rich chickpeas, and fluffy quinoa in a single pot. Perfect for a wholesome weeknight dinner, this dish offers a delightful blend of textures and vibrant colors from carrots, bell peppers, and dried fruits, all infused with traditional Moroccan spices for a warm, exotic taste.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup chopped carrots
- 1/2 cup chopped red bell pepper
- 1/4 cup raisins or chopped dried apricots
Liquids and Seasoning
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
Garnish
- 1/4 cup chopped fresh parsley or cilantro
- Toasted slivered almonds for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, warm 1 tablespoon of olive oil until shimmering, preparing the base for sautéing.
- Sauté the onions: Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until they become translucent and soft.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Bloom the spices: Add ground cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne pepper (if using). Cook the spices for about 30 seconds, stirring constantly to release their flavors.
- Add quinoa and vegetables: Stir in rinsed quinoa, chickpeas, chopped carrots, red bell pepper, and raisins or dried apricots to the pot, mixing everything evenly with the spices.
- Add broth and seasoning: Pour in 2 cups of vegetable broth, then add salt and black pepper. Stir well to combine all ingredients.
- Cook the quinoa: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 18–20 minutes until the quinoa is tender and the liquid is fully absorbed.
- Rest the quinoa: Remove the pot from the heat and keep it covered. Let it sit for 5 minutes to allow the quinoa to finish steaming and to enhance the texture.
- Finish and serve: Fluff the quinoa with a fork, then stir in fresh lemon juice and chopped parsley or cilantro. Garnish with toasted slivered almonds if desired, and serve warm.
Notes
- For added greens, stir in fresh spinach or kale at the end of cooking and let it wilt.
- This dish stores well and makes excellent leftovers; reheat gently before serving.
- For a more filling meal, top with grilled chicken or tofu as protein options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
