Made in one pot and ready in 30 minutes, this Moroccan-inspired quinoa is satisfying, savory, and anything but boring. With warm spices like harissa and cumin and plenty of plant-based protein from chickpeas and quinoa, it's the perfect easy quinoa recipe for meal prep or weeknight dinners.
Lately I've been on a kick of looking for easy ways to make our meal-prepped grains a little more exciting. Nothing fussy (because who has time?), just simple additions that help me look forward to the leftovers.
That's how this one-pot quinoa recipe came about! It includes canned tomatoes, warm spices like harissa, cumin, and cinnamon, plus a touch of sweetness from chopped dates to balance the harissa.
I like to use harissa spice blend since it lasts longer than paste and lets you control exactly how much oil or fat goes into your dish.
Finished with fresh lemon, this is the kind of easy, flavorful (pseudo) grain you'll actually want to eat all week!
Interested in more meal prep recipes with quinoa?
Check out my Mexican Green Quinoa, Instant Pot Kitchari, and Bulgur Salad (which also works as a quinoa salad).
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What You'll Need
- Onion and garlic - Fresh is best here for building a savory base. Yellow or white onion are both good.
- Harissa spice blend - I always keep a bottle of dried harissa in the spice rack because it's so versatile. If you prefer harissa paste, that'll work, too! Brands vary in heat, so start mild and adjust. If needed, you can substitute with a mix of paprika, chili powder, and a pinch of cayenne.
- Spices - Ground cumin and just a touch of cinnamon add warmth and depth. Regular ground cumin is perfect. No need for anything fancy.
- Canned diced tomatoes (preferably fire-roasted) - Fire-roasted tomatoes add extra depth, but any canned diced tomatoes will work in a pinch. Don't drain them.
- Diced pitted dates - Keeping with the Moroccan vibe, a little bit of dried fruit adds a very subtle sweetness that pairs so well with harissa. Dried apricots or golden raisins also taste great here.
- Lemon (for the juice) - Fresh lemon juice brightens everything up at the end. Bottled works if that's what you have, but fresh is best.
- Quinoa (rinsed well and drained) - Rinsing helps remove the naturally bitter tasting saponins on the quinoa. This also adds a little bit of moisture, so don't skip this step. I used white quinoa, but red or tri-color quinoa also fine.
- Baby spinach - I love sneaking greens into dishes like this. Spinach is easy because it wilts quickly in the hot quinoa. Same with arugula. Regular spinach or kale are great, too. Just be sure to chop them first.
- Cooked chickpeas - Canned chickpeas are convenient and add protein and texture. Rinse and drain well before using.
How to Make Harissa Quinoa
Here's an overview of the process with some step-by-step photos. You'll find the full written recipe below.
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First, saute the onion until softened, about 5 minutes. Then add fresh garlic, harissa, cumin, cinnamon, and black pepper. Stir and cook for about 1 minute.
Next, add the diced tomatoes and dates. Cook for a minute or two, until the tomatoes are bubbling. Add the water, quinoa, salt, and juice from half of a lemon. Stir well and bring to a boil.
Cover, reduce the heat to maintain a simmer, and let the quinoa cook for 15 minutes.
At this point the quinoa is about 75% done. So we're just going to layer cooked chickpeas and some baby spinach right on top (plus a little flat leaf parsley, if you like). Then cover the pan again, and cook for another 5 minutes.
Remove from heat and let stand 5 minutes.
Now the chickpeas are hot, the spinach is wilted, and you're ready to fluff the quinoa and stir it all together.
Top your Moroccan quinoa with sliced green olives and serve warm with fresh lemon slices on the side.
Customize It
- Adjust the heat: Harissa blends can vary, so start mild, then add more if you want extra kick. You can also finish with chili flakes or a drizzle of harissa oil if you like things spicy.
- Switch up the greens or herbs: Baby spinach is easy, but chopped kale, Swiss chard, or even arugula also work. Swap the parsley for mint, basil, or cilantro for a slightly different vibe.
- Add a creamy or crunchy garnish: Top with a dollop of cashew yogurt, a drizzle of creamy harissa dressing, or a sprinkle of toasted almonds or pistachios.
- Make it a main: Turn this into a full meal by adding extra protein and serving with a side salad. Baked tofu, tempeh, and seitan are all great options. A spoonful of hummus or a tahini-based sauce on top also makes it feel more filling and dinner-worthy.
Recipe Yield
With two cups of dry quinoa, the recipe makes a fairly large amount. For our household of two it's just right for meal prep (lasts us several days). If you don't need or want as much, feel free to reduce the amounts and use a smaller pan.
More Ways to Use Harissa
Recipe
Easy Moroccan-Inspired Quinoa (One Pot, 30 Minutes)
Equipment
- large saute pan with lid - or skillet with lid
Ingredients
- 2 tablespoons oil - see Note 1 for oil-free option
- 1 medium yellow onion - finely chopped
- 5 cloves garlic - minced
- 5 teaspoons dry harissa spice blend - see Note 2 to sub paste
- 1 teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- ½ teaspoon black pepper
- 1 (15 oz) can diced tomatoes - preferably fire roasted
- ¼ cup diced pitted dates - about 5 medium; or golden raisins
- 1½ teaspoons fine sea salt
- 1 small lemon - halved
- 2 cups quinoa (any color) - rinsed well and drained
- 2 cups water
- 1 (15 oz) can cooked chickpeas - rinsed and drained
- 4 handfuls baby spinach - see Notes
- ¼ cup chopped flat leaf parsley
For Serving:
- ½ cup sliced green olives - I like Mina Moroccan olives or Castelvetrano
- ⅓ cup toasted sliced almonds, optional
Instructions
- Over medium heat preheat a large (11-12 inch), deep saute pan or skillet with a lid. Add the oil and onion, and cook for 5 minutes or until translucent.
- Add the garlic, harissa, cumin, cinnamon, and black pepper. Cook for about 1 minute, stirring frequently so the spices don't burn.
- Add the canned tomatoes and dates. Cook for about 2 minutes to bring to a simmer.
- Add the water, quinoa, salt, and a generous squeeze of lemon juice. Stir well, and bring to a boil. Cover, reduce heat to low to maintain a simmer, and cook for 15 minutes.
- Carefully uncover and pour the chickpeas on top of the quinoa (don't stir), followed by the spinach and parsley (if using curly parsley, wait to add it before serving). Cover again, and cook for another 5 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
- Lift the lid straight up to avoid dumping condensation into the pot. Gently fluff the quinoa and fold in the chickpeas and greens. Taste for salt, pepper, and lemon.
- If desired, garnish with sliced olives and toasted almonds. Serve warm with slices of fresh lemon.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Sue says
Made this with a couple of variations. Added about a tsp of lemon zest, about 1/4 c. Dried up raisins , and extra parsley, Really very delicious. The chickpeas and almonds are enough to make it a main dish for us. Looking forward to having it again tonight! Thanks for the recipe.
Cathy C says
Has so many great ingredients