Description
This One Pot Moroccan Quinoa is a flavorful and wholesome dish packed with vibrant spices, fresh vegetables, and protein-rich chickpeas. Combining fragrant Moroccan spices like cumin, coriander, turmeric, and cinnamon with tender quinoa and colorful veggies, this recipe creates a nutritious, easy-to-make meal perfect for lunch or dinner. Ready in just 35 minutes, it’s a comforting one-pot wonder that’s both vegan and gluten-free.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 cup frozen green peas
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- Salt and pepper, to taste
Instructions
- Heat Oil: Warm 1 tablespoon of olive oil in a large pot over medium heat.
- Sauté Aromatics: Add the finely chopped onion to the pot and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook for an additional minute, releasing their aroma.
- Cook Vegetables: Stir in the diced red bell pepper and carrot. Cook about 5 minutes until the vegetables soften but still retain some bite.
- Add Spices: Mix in the ground cumin, coriander, turmeric, and cinnamon. Toast the spices with the vegetables for 1 minute to release their fragrance and deepen their flavors.
- Add Quinoa and Chickpeas: Stir in the rinsed quinoa and drained chickpeas, making sure they are well combined with the spiced vegetables.
- Add Broth: Pour in 1 cup of vegetable broth and stir everything together.
- Bring to Boil: Increase the heat and bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the pot, and let it simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- Add Peas: Stir in the frozen green peas during the last 2 minutes of cooking to heat them through without overcooking.
- Season and Garnish: Remove the pot from heat, fluff the quinoa with a fork, season with salt and pepper to taste, and stir in the fresh chopped parsley. Serve with lemon wedges for a bright finish.
Notes
- Rinsing quinoa before cooking removes its natural bitterness and improves texture.
- Feel free to substitute vegetable broth with water or low-sodium broth for a lighter option.
- You can add other veggies like zucchini or tomatoes if desired.
- For extra protein, serve with a side of grilled chicken or tofu.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- This recipe is naturally vegan, gluten-free, and packed with fiber and plant-based protein.
