One Pot Moroccan Quinoa is as easy and flavorful as it gets for streamlined weeknight cooking. Gluten free, vegan, and sure to become a family favorite.
Why You'll Love this Moroccan Quinoa:
Friends, I am SO excited to share this dead simple, yet wildly flavorful, dish with you. It all comes together in ONE PAN (therefore minimal cleanup) in right around 35 minutes. Plus, it's gluten-free and plant-based, yet protein-packed thanks to my favorite pseudo-grain, quinoa.
Additionally, this moroccan quinoa is make-ahead friendly and perfect to pack for weekday lunches. Just be prepared to be the envy of every coworker in the break room. Enjoy it warm, chilled, or at room temperature, and it may become a meal prep favorite.
How to Cook Quinoa:
Quinoa is a quick-cooking grain with a neutral flavor that takes well to just about any spice combination. Here are a few of my pro tips:
- Prior to cooking, give the quinoa a quick rinse in a mesh strainer to remove its natural coating, called saponin, which can make it taste bitter.
- I love to toast quinoa in the pan for 1 to 2 minutes prior to cooking to enhance its natural nutty flavor.
- Look for quinoa in the bulk bin section of natural grocery stores, such as Whole Foods or Sprouts, to save up to $2.00 per pound. Alternatively, you can purchase it in bags in the grains aisle of most grocery stores. Purchase white, tri-colored, or red quinoa for this recipe—they all taste relatively similar!
Is Quinoa Healthy?
Fun fact: quinoa is one of the few plant sources of all nine essential amino acids required to build and repair protein tissues in the body, therefore making it a complete protein.
- ¼ cup of dry quinoa, which equals one serving, has about 6 grams of protein.
- Quinoa is also gluten free and extremely versatile, which is why it's one of my go-to's.
How to Caramelize Lemons:
This moroccan quinoa is unique in the fact that it calls for caramelized lemons. Giving lemon slices a quick sear in butter brings out their sweetness and adds layers of complexity to the dish. And, if you want extra caramelized goodness, sprinkle a tiny bit of granulated sugar right on the flesh before searing (trust me, you won't regret it!).
You can choose to cut up the lemon slices (skin, rinds, and all) and eat them with the quinoa, or simply just squeeze the juice over the finished dish.
In addition to the caramelized lemon garnish, I love adding castelvetrano olives and fresh parsley or cilantro. The olives add a buttery, briny bite while the herb element lends a layer of freshness.
If you give this recipe a try, I'd love for you to snap a photo and tag me @dishingouthealth on Instagram so I can see your beautiful creations!
More Healthy One Pot Meals:
One Pot Moroccan Quinoa
- Large skillet with fitted lid
- 2 tsp. unsalted butter
- 1 lemon, pitted and sliced thin
- 1 Tbsp. extra-virgin olive oil
- ⅓ cup finely chopped shallots from 1 medium shallot
- 3 garlic cloves minced
- 1 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 cup dry quinoa
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 2 cups vegetable broth
- 3 cups fresh baby spinach
- ⅓ cup sliced almonds (toasted for more flavor)
- ¼ cup sliced green olives (I suggest Castelvetrano olives)
- ¼ cup chopped fresh parsley
- Heat butter in a large skillet with a fitted lid over medium-high heat. Once melted, add lemon slices. Cook 2 to 3 minutes, until golden-brown; flip and cook 1 to 2 additional minutes. Transfer to a plate and reduce heat to medium.
- Add oil, shallots, and garlic to pan; cook 3 minutes, until softened. Stir in cumin, paprika, salt, pepper, and quinoa; stir to coat. Cook 1 to 2 minutes in order to lightly toast quinoa.Stir in diced tomatoes and broth; increase heat to bring mixture to a boil. Reduce heat to a simmer, cover, and cook until quinoa absorbs most liquid and plumps up, about 15 to 20 minutes.Uncover, and stir in spinach until greens wilt into mixture, about 1 to 2 minutes. Remove from heat and stir in almonds. Top with olives, fresh herbs, and caramelized lemon slices.