Description
One Pot Moroccan Quinoa is a wholesome, flavorful dish that combines aromatic spices, fresh vegetables, and protein-rich chickpeas in a single pot. This easy-to-make recipe features quinoa cooked in fragrant vegetable broth with cumin, coriander, cinnamon, and turmeric, delivering a vibrant and nutritious Moroccan-inspired meal perfect for a quick lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 teaspoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) chickpeas, rinsed and drained
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- Salt and pepper, to taste
Garnish and Optional
- Fresh parsley or cilantro, for garnish
- Optional: dried fruits (raisins or apricots) for added sweetness
Instructions
- Heat Olive Oil: In a large pot, heat 1 teaspoon of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add Carrot and Red Bell Pepper: Stir in the diced carrot and red bell pepper, cooking for another 3-4 minutes until they begin to soften.
- Add Zucchini: Mix in the diced zucchini and cook an additional 2-3 minutes, allowing all vegetables to become tender.
- Add Spices: Sprinkle the cumin, coriander, cinnamon, and turmeric over the vegetables. Stir well and cook for about 1 minute to release the aromas of the spices.
- Add Quinoa and Broth: Pour in the rinsed quinoa and the 2 cups of vegetable broth or water. Stir the mixture to combine all ingredients evenly.
- Add Chickpeas: Incorporate the rinsed and drained chickpeas into the pot, gently mixing them into the quinoa and vegetable mixture.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for approximately 20 minutes, or until quinoa is fully cooked and has absorbed the broth.
- Fluff and Season: Remove the pot from heat. Fluff the quinoa with a fork and season with salt and pepper to taste.
- Garnish and Serve: Serve the Moroccan quinoa warm, garnished with fresh parsley or cilantro. Optionally, sprinkle dried fruits like raisins or apricots over the dish for a touch of sweetness and texture.
Notes
- Rinsing quinoa before cooking helps remove its natural bitterness.
- Feel free to substitute vegetable broth with water, but broth adds more flavor.
- Adjust spice amounts to your personal taste preferences.
- Adding dried fruits enhances the authentic Moroccan flavor and adds a sweet balance.
- This dish is great as a main or a side and can be stored in the refrigerator for up to 4 days.
