Description
A flavorful and nutritious one-pot Moroccan-inspired quinoa dish with chickpeas, vegetables, and aromatic spices. This vegan and gluten-free recipe is easy to prepare, making it a perfect option for a satisfying weeknight meal.
Ingredients
Scale
Vegetables:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
Quinoa Mixture:
- 1 cup quinoa, rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- ¼ cup chopped fresh parsley or cilantro
- lemon wedges for serving
Instructions
- Prepare Vegetables: Heat olive oil in a large pot, sauté onion until softened. Add garlic, carrot, bell pepper, and zucchini, cook until slightly softened.
- Cook Quinoa Mixture: Add quinoa, chickpeas, tomatoes, vegetable broth, spices. Bring to a boil, then simmer covered for 15–20 minutes until quinoa is cooked.
- Finish and Serve: Fluff quinoa, stir in parsley or cilantro. Serve hot with lemon wedges.
Notes
- This dish is great for meal prep and reheats well.
- Try adding raisins or dried apricots for sweetness, or top with toasted almonds for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot, Simmering
- Cuisine: Moroccan-Inspired
Nutrition
- Serving Size: about 1 ½ cups
- Calories: 310
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
