Mediterranean Moroccan One-Pot Quinoa
This one-pot dish combines quinoa with Moroccan-inspired spices, chickpeas, and colorful vegetables simmered in a tomato base. It’s a protein-rich, fiber-packed vegetarian meal with layers of Mediterranean flavor — perfect for a cozy weeknight dinner or meal prep.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
Base
1 ½ cups quinoa, rinsed
3 cups vegetable broth
1 can (15 oz / 400 g) chickpeas, rinsed & drained
1 can (14 oz / 400 g) diced tomatoes
1 medium zucchini, diced
1 red bell pepper, chopped
1 medium carrot, diced
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
Moroccan Spice Blend
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
½ tsp turmeric
½ tsp cinnamon
½ tsp ground ginger
Salt & pepper, to taste
Optional Garnishes
¼ cup raisins or chopped dried apricots (for a sweet touch)
¼ cup toasted almonds or pine nuts
Fresh parsley or cilantro, chopped
Lemon wedges
Crumbled feta (optional)
Instructions
1. Sauté Aromatics
1. Heat olive oil in a large pot over medium heat.
2. Add onion and carrot; cook for 5 minutes until softened.
3. Stir in garlic and the Moroccan spice blend; cook 1 minute until fragrant.
2. Add Vegetables & Quinoa
1. Stir in zucchini, bell pepper, rinsed quinoa, chickpeas, and diced tomatoes.
2. Pour in vegetable broth and stir well.
3. Simmer
1. Bring to a boil, then reduce heat to low.
2. Cover and simmer for 20–25 minutes, until quinoa is fluffy and liquid is absorbed.
3. Stir occasionally and add a splash of broth if it looks too dry.
4. Finish & Serve
1. Fluff quinoa with a fork.
2. Stir in raisins or dried apricots if using (for a Moroccan sweet-savory balance).
3. Serve hot, topped with nuts, parsley, and a squeeze of lemon.
4. Add crumbled feta for extra richness, if desired.
Notes & Tips
Meal Prep: Keeps well in the fridge for 4 days — great for lunches.
Protein Boost: Add cooked lentils or tofu cubes for extra plant protein.
Spice Adjustment: Increase cinnamon for warmth or paprika for smokiness.
Make It a Tagine Style: Add olives and preserved lemon slices before serving.
❓ frequently asked questions FAQ
Q: Can I use couscous instead of quinoa?
Yes — but reduce the broth to 2 cups and cook only 10 minutes, covered.
Q: Can I make it spicy?
Add ½ tsp harissa paste or cayenne for a kick.
Q: Does it freeze well?
Yes — store in freezer-safe containers for up to 2 months.
Nutritional Information
Calories: ~460
Protein: 18g
Carbs: 64g
Fat: 14g
Fiber: 12g