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One Pot Moroccan Quinoa
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4.98 from 41 votes

One Pot Moroccan Quinoa

One Pot Moroccan Quinoa is as easy and flavorful as it gets for streamlined weeknight cooking. Gluten free, plant-powered, and guaranteed to become a family favorite.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree, Vegetarian
Cuisine: middle eastern, morrocan
Diet: Gluten Free
Servings: 4

Equipment

  • Large skillet with fitted lid

Ingredients

  • 2 tsp. unsalted butter (sub olive oil if making vegan)
  • 1 lemon, thinly sliced
  • 2 Tbsp. extra-virgin olive oil
  • 1/3 cup finely chopped shallots (from 1 medium shallot)
  • 3 garlic cloves minced
  • 2 Tbsp. mild harissa (such as Mina brand)
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 cup dry quinoa
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1/2 tsp. kosher salt (or more to taste)
  • 3 cups fresh baby spinach
  • 1/3 cup sliced almonds (toasted for more flavor)
  • 1/4 cup sliced green olives (I suggest Castelvetrano olives)
  • 1/4 cup chopped fresh parsley

Instructions

  • 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 harissa, cumin, paprika, and quinoa; stir to coat. Cook 1 to 2 minutes in order to lightly toast quinoa.
    Stir in diced tomatoes, broth, and salt; 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.

Notes

To achieve extra caramelized goodness, sprinkle the lemons with a tiny bit of granulated sugar prior to searing.
I love serving this with a big tossed green salad. For extra protein, top quinoa with grilled chicken or shrimp, or stir in chickpeas at the end of cooking.

Nutrition

Serving: 1cup | Calories: 340kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 2.5g | Sodium: 720mg | Fiber: 8g | Sugar: 5g