Description
This One Pot Moroccan Quinoa is a flavorful and nutritious vegetarian dish that combines quinoa with vibrant vegetables, aromatic spices, and protein-rich chickpeas. Cooked entirely on the stovetop in one pot, it offers a wholesome and colorful meal inspired by Moroccan flavors, perfect for a quick and healthy weeknight dinner.
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 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 cup frozen green peas
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Heat Oil: Warm olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté Aromatics: Add finely chopped onion to the pot and sauté for 3-4 minutes until translucent. Then add minced garlic and cook for an additional minute to release its fragrance.
- Cook Vegetables: Stir in diced red bell pepper and carrot, cooking about 5 minutes until the vegetables soften slightly.
- Add Spices: Mix in ground cumin, coriander, turmeric, and cinnamon. Toast the spices for 1 minute to enhance their aroma and flavor.
- Add Quinoa and Chickpeas: Stir in rinsed quinoa and drained chickpeas, ensuring they are evenly combined with the spiced vegetable mixture.
- Add Broth: Pour in vegetable broth and stir to mix all ingredients.
- Bring to Boil: Increase heat and bring the mixture to a boil in the pot.
- Simmer: Reduce heat to low, cover the pot, and let it simmer for 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed.
- Add Peas: During the last 2 minutes of cooking, stir in frozen green peas to warm them through.
- Season and Garnish: Remove the pot from heat, fluff the quinoa with a fork, season with salt and pepper to taste, and stir in freshly chopped parsley. Serve with lemon wedges for an added zest.
Notes
- Rinsing quinoa before cooking helps remove its natural bitter coating, saponin, for a better flavor.
- Vegetable broth can be substituted with water but broth adds more depth to the flavor.
- Add other vegetables like zucchini or tomatoes for variation.
- This recipe is easily vegan and can be adjusted to gluten-free needs as quinoa is naturally gluten-free.
- Leftovers store well and can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
