One-Pot Moroccan Quinoa
This fragrant Moroccan-inspired quinoa dish is loaded with warm spices, tender vegetables, and protein-packed chickpeas—all cooked in one pot for easy cleanup. It’s hearty, wholesome, naturally vegan, and perfect as a main or side dish.
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
Base:
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 red bell pepper, diced
1 small zucchini, diced
Spices:
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp turmeric
Pinch of cayenne pepper (optional, for heat)
Salt & black pepper, to taste
Grains & Protein:
1 cup quinoa, rinsed well
1 can (15 oz / 400 g) chickpeas, drained and rinsed
Liquids:
2 cups vegetable broth
½ cup canned diced tomatoes (or fresh, finely chopped)
Finishing Touches:
¼ cup raisins or chopped dried apricots (for sweetness)
2 tbsp fresh parsley or cilantro, chopped
Juice of ½ lemon
Garnishes (optional):
Toasted almonds or pine nuts
Crumbled feta (if not vegan)
Extra fresh herbs
Instructions
1. Sauté the Base
In a large pot, heat olive oil over medium heat.
Add onion and garlic, sauté 2–3 minutes until fragrant.
Stir in carrot, bell pepper, and zucchini. Cook another 4–5 minutes until softened.
2. Add the Spices
Sprinkle in cumin, paprika, coriander, cinnamon, turmeric, cayenne, salt, and pepper.
Stir for 1 minute to toast the spices and release their aroma.
3. Cook the Quinoa
Add rinsed quinoa, chickpeas, broth, and diced tomatoes.
Stir well, bring to a boil, then reduce heat to low.
Cover and simmer for 18–20 minutes, until quinoa is fluffy and liquid is absorbed.
4. Finish the Dish
Stir in raisins (or dried apricots), fresh parsley/cilantro, and lemon juice.
Taste and adjust seasoning with more salt or lemon.
5. Serve
Scoop into bowls and garnish with toasted almonds, feta, or extra herbs if desired.
Notes & Tips
Make ahead: This keeps well in the fridge for up to 4 days—flavors get even better!
Spice adjustment: For a milder dish, skip the cayenne and use only half the cinnamon.
Quinoa tip: Always rinse quinoa before cooking to remove bitterness.
❓ Frequently asked questions FAQ
Q: Can I make this in a rice cooker or Instant Pot?
A: Yes! Just sauté spices and veggies first, then cook on the quinoa setting with the same liquid ratio.
Q: What other vegetables can I use?
A: Eggplant, sweet potato, or spinach also work beautifully.
Q: Can I freeze it?
A: Absolutely—freeze in portions up to 2 months. Reheat with a splash of broth to refresh.
Nutrition information
Calories: ~360
Protein: 13 g
Carbs: 60 g
Fat: 9 g
Fiber: 11 g
Sugar: 9 g