Description
This One Pot Moroccan Quinoa recipe is a delightful fusion of flavors, combining the earthy goodness of quinoa with the vibrant spices of Moroccan cuisine. Packed with vegetables, chickpeas, and aromatic seasonings, this dish is a satisfying and nutritious meal that comes together easily in just one pot.
Ingredients
Scale
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
Additional Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup quinoa, rinsed
- 2 1/2 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1/2 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- 1/4 cup fresh cilantro, chopped
- 1/4 cup toasted slivered almonds
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, bell pepper, and zucchini for 5 to 6 minutes until softened.
- Add Ingredients: Stir in chickpeas, quinoa, vegetable broth, diced tomatoes, raisins, cumin, coriander, paprika, turmeric, cinnamon, ginger, salt, and black pepper.
- Cook: Bring to a boil, then simmer on low, covered, for 20 minutes until quinoa is cooked and liquid is absorbed.
- Finish: Remove from heat, fluff with a fork, and mix in lemon juice and cilantro. Sprinkle with toasted almonds before serving.
Notes
- This dish can be prepared ahead and refrigerated for up to 4 days.
- For added protein, include shredded chicken or lamb.
- Adjust spices to suit your taste preferences, such as adding cayenne pepper for extra heat.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
