Flavorful One Pot Moroccan Quinoa with Chickpeas & Veggies 😋
Ingredients:
1 tablespoon (15ml) Olive Oil
1 medium Onion, chopped
2 cloves Garlic, minced
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/2 teaspoon Turmeric Powder
1/4 teaspoon Cinnamon
Pinch of Cayenne Pepper (optional)
1 cup (185g) Quinoa, rinsed
2 cups (475ml) Vegetable Broth
1 can (15 oz / 425g) Chickpeas, rinsed and drained
1 cup (150g) Diced Carrots or Sweet Potato
1/2 cup (75g) Raisins or Dried Apricots, chopped
1/4 cup (15g) Fresh Parsley or Cilantro, chopped
1/4 cup (35g) Toasted Sliced Almonds or Pistachios (for garnish)
Lemon wedges for serving
Directions:
1. Sauté Aromatics & Spices: Heat olive oil in a medium pot or Dutch oven over medium heat. Add chopped onion and cook until softened (5-7 minutes). Add minced garlic, cumin, coriander, turmeric, cinnamon, and cayenne (if using). Cook for 1 minute more, stirring constantly, until fragrant.
2. Toast Quinoa: Add the rinsed quinoa to the pot and stir for 1 minute to toast it lightly with the spices.
3. Add Liquids & Veggies: Pour in the vegetable broth. Add the rinsed chickpeas, diced carrots/sweet potato, and raisins/apricots. Stir well.
4. Cook Quinoa: Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
5. Rest & Fluff: Turn off the heat and let the pot stand, covered, for 5 minutes. Then, remove the lid and fluff the quinoa mixture gently with a fork.
6. Finish & Serve: Stir in the chopped fresh parsley or cilantro. Serve warm, garnished with toasted almonds or pistachios, and with lemon wedges on the side for squeezing over.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes | Calories per Serving: Approx. 400-480 | Number of Servings: 4
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