Description
This One Pot Moroccan Quinoa is a vibrant, flavorful dish inspired by Moroccan spices and wholesome ingredients. Featuring a colorful mix of vegetables, chickpeas, and aromatic spices sautéed and simmered together with quinoa, it is a nutritious and easy meal perfect for a busy weeknight. The dish is brightened with fresh parsley and served with lemon wedges, offering a delightful balance of savory and tangy flavors in each bite.
Ingredients
Scale
Quinoa and Legumes
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
Vegetables
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 cup frozen green peas
- ¼ cup fresh parsley, chopped
Spices and Broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 cup vegetable broth
Other
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions
- Heat Oil: Warm olive oil in a large pot set over medium heat to prepare for sautéing the aromatics.
- Sauté Aromatics: Add the finely chopped onion to the pot and sauté for 3-4 minutes until it becomes translucent. Then add the minced garlic and cook for an additional minute to release its fragrance.
- Cook Vegetables: Incorporate the diced red bell pepper and carrot into the pot. Continue cooking for about 5 minutes until these vegetables soften but still hold some texture.
- Add Spices: Stir in the ground cumin, coriander, turmeric, and cinnamon. Toast these spices for 1 minute in the pot to enhance their aroma and flavor.
- Add Quinoa and Chickpeas: Mix in the rinsed quinoa and drained chickpeas thoroughly with the vegetable and spice mixture.
- Add Broth: Pour in the vegetable broth and stir to combine all ingredients evenly.
- Bring to Boil: Increase the heat to bring the mixture to a rolling boil, preparing it for simmering.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes, allowing the quinoa to cook through and absorb the liquid completely.
- Add Peas: In the last 2 minutes of cooking, stir in the frozen green peas so they can warm through and maintain their vibrant green color.
- Season and Garnish: Remove the pot from heat. Fluff the quinoa with a fork to separate the grains, season with salt and pepper to taste, and stir in the fresh chopped parsley for brightness. Serve with lemon wedges to squeeze over the dish for added zest.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- You can substitute vegetable broth with water or chicken broth if preferred.
- Adjust the spices to taste; adding a pinch of cayenne can give a gentle heat.
- The dish stores well and can be refrigerated for up to 3 days, making it ideal for meal prep.
- For a gluten-free diet, verify that the vegetable broth is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
