Description
This One Pot Moroccan Quinoa recipe is a vibrant and flavorful dish that combines the nutty texture of quinoa with spicy harissa, aromatic spices, and fresh vegetables. Enhanced with caramelized lemon slices, toasted almonds, and green olives, it’s a wholesome, easy-to-make meal perfect for a healthy lunch or dinner inspired by Moroccan flavors.
Ingredients
Scale
Base Ingredients
- 2 tsp unsalted butter (or olive oil for vegan option)
- 1 lemon, thinly sliced
- 2 Tbsp extra-virgin olive oil
- 1/3 cup finely chopped shallots (from 1 medium shallot)
- 3 garlic cloves, minced
Spices & Grains
- 2 Tbsp mild harissa (such as Mina brand)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 cup dry quinoa
Liquids & Vegetables
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 2 cups vegetable broth
- 1/2 tsp kosher salt (or more to taste)
- 3 cups fresh baby spinach
Toppings & Garnishes
- 1/3 cup sliced almonds (toasted for more flavor)
- 1/4 cup sliced green olives (Castelvetrano olives recommended)
- 1/4 cup chopped fresh parsley
Instructions
- Caramelize Lemon Slices: Heat butter in a large skillet with a fitted lid over medium-high heat. Once melted, add the lemon slices. Cook for 2 to 3 minutes until golden-brown on one side; flip and cook an additional 1 to 2 minutes. Remove the lemon slices and transfer them to a plate. Reduce the heat to medium for the next steps.
- Sauté Aromatics and Toast Quinoa: Add olive oil, chopped shallots, and minced garlic to the skillet. Cook for about 3 minutes until softened and fragrant. Stir in the harissa, ground cumin, paprika, and dry quinoa. Stir continuously to coat the quinoa with spices and cook for 1 to 2 minutes to lightly toast it, enhancing the flavor.
- Simmer Quinoa Mixture: Add the fire-roasted diced tomatoes, vegetable broth, and kosher salt to the skillet. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover with the lid, and let it simmer for 15 to 20 minutes until the quinoa has absorbed most of the liquid and is tender.
- Wilt Spinach and Finish: Uncover the skillet and stir in the fresh baby spinach. Let the greens wilt in the warm mixture for about 1 to 2 minutes. Remove from heat and gently fold in the toasted sliced almonds for a crunchy texture.
- Garnish and Serve: Top the quinoa with sliced green olives, chopped fresh parsley, and the caramelized lemon slices prepared earlier. Serve warm as a hearty, flavorful main dish or side.
Notes
- For a vegan version, substitute unsalted butter with additional olive oil.
- Harissa paste varies in heat; adjust the quantity to suit your spice tolerance.
- To toast almonds, place them in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- If using regular salt instead of kosher salt, reduce quantity slightly to avoid over-salting.
- Allow quinoa to rest covered off heat for 5 minutes after cooking for fluffier texture.
