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One Pot Moroccan Quinoa Recipe

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4.3 from 78 reviews

This One Pot Moroccan Quinoa is a vibrant and flavorful dish featuring fire-roasted tomatoes, aromatic spices like cumin and paprika, and a spicy harissa kick. Cooked entirely in one skillet, it combines protein-rich quinoa with fresh baby spinach, toasted almonds, and citrusy caramelized lemon slices for a colorful and nourishing meal perfect for any occasion.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Base and Aromatics

  • 2 tsp. unsalted butter (substitute 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

Spices and Grains

  • 2 Tbsp. mild harissa (such as Mina brand)
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 cup dry quinoa

Liquids and Vegetables

  • 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

Toppings

  • 1/3 cup sliced almonds, toasted for more flavor
  • 1/4 cup sliced green olives (suggested: Castelvetrano olives)
  • 1/4 cup chopped fresh parsley

Instructions

  1. Caramelize Lemon Slices: Heat the unsalted butter in a large skillet with a fitted lid over medium-high heat. Once melted, add the thin lemon slices. Cook them for 2 to 3 minutes until they turn golden-brown on one side; then flip and cook for another 1 to 2 minutes. Once caramelized, transfer the lemon slices to a plate and reduce the heat to medium.
  2. Sauté Aromatics: Add the extra-virgin olive oil to the same skillet, then add the finely chopped shallots and minced garlic. Cook for about 3 minutes, stirring occasionally, until the shallots are softened and fragrant.
  3. Add Spices and Quinoa: Stir in the mild harissa, ground cumin, and paprika, mixing well to coat the aromatics evenly. Add the dry quinoa, and cook for 1 to 2 minutes while stirring to lightly toast it, which enhances its nutty flavor.
  4. Add Liquids and Simmer: Pour in the fire-roasted diced tomatoes (with their juices), the vegetable broth, and sprinkle in the kosher salt. Increase the heat to bring the mixture to a boil.
  5. Cook Quinoa: Once boiling, reduce the heat to a simmer and cover the skillet with the lid. Let it cook for about 15 to 20 minutes, or until the quinoa absorbs most of the liquid and becomes plump and tender.
  6. Wilt Spinach: Remove the lid and stir in the fresh baby spinach. Cook for 1 to 2 minutes, stirring until the spinach wilts and incorporates into the quinoa mixture.
  7. Finish and Garnish: Remove the skillet from heat and fold in the toasted sliced almonds. Arrange the sliced green olives, chopped fresh parsley, and caramelized lemon slices on top as a garnish before serving.

Notes

  • To make this dish vegan, substitute the unsalted butter with olive oil.
  • Toast the sliced almonds lightly in a dry pan before adding for enhanced flavor and crunch.
  • Adjust harissa quantity for more or less heat based on your spice preference.
  • Use Castelvetrano olives for a mild, buttery olive flavor that complements the dish well.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove or in the microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Vegan

Find it online: https://allyumcooks.com/one-pot-moroccan-quinoa-recipe/