Easy Moroccan-Inspired Quinoa (One Pot, 30 Minutes)
Servings:8 servings
This Moroccan-inspired harissa quinoa comes together in about 30 minutes, all in one pot. Warm spices like harissa and cumin turn simple, pantry-friendly ingredients into a flavorful quinoa dish that’s great for meal prep or quick weeknight dinners.Yield: 2 cups dry quinoa makes a large amount; feel free to reduce and use a smaller pan if desired.
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
Oil: A little fat improves the flavor of the spices. If you 're avoiding oils, it's fine to omit it. Another option is to whisk together 1 T tahini and 1 T veg broth (or water), and use this instead of oil.
Harissa paste: To sub harissa paste, use 2 ½ to 3 tablespoon instead of the 5 teaspoon dry harissa. Adjust based on spice level and preference.
Store: Once cool, store leftover quinoa in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 280kcal | Carbohydrates: 48g | Protein: 10g | Fat: 6g | Fiber: 7g
