Description
This One Pot Moroccan Quinoa is a vibrant, flavorful dish that combines nutty toasted quinoa with the spicy warmth of harissa and aromatic Moroccan spices. Packed with fresh veggies, toasted almonds, and brightened by caramelized lemon slices, it’s an easy, wholesome meal perfect for a quick dinner or meal prep.
Ingredients
Scale
Base Ingredients
- 2 tsp unsalted butter (substitute olive oil for a vegan option)
- 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 & Grains
- 2 Tbsp mild harissa (such as Mina brand)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 cup dry quinoa
Liquids & 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 & Garnishes
- 1/3 cup sliced almonds, toasted for more flavor
- 1/4 cup sliced green olives (recommended Castelvetrano olives)
- 1/4 cup chopped fresh parsley
Instructions
- Caramelize Lemon Slices: Heat the butter in a large skillet with a fitted lid over medium-high heat. Once melted, carefully add the lemon slices. Cook for 2 to 3 minutes until golden-brown, then flip and cook for another 1 to 2 minutes until caramelized on both sides. Transfer the lemon slices to a plate and reduce the skillet heat to medium.
- Sauté Aromatics and Toast Quinoa: Add the olive oil, finely chopped shallots, and minced garlic to the skillet. Cook for about 3 minutes until softened and fragrant. Stir in the mild harissa, ground cumin, paprika, and dry quinoa, coating the quinoa thoroughly with the spices and aromatics. Cook for 1 to 2 minutes, lightly toasting the quinoa to enhance its nuttiness.
- Add Liquids and Simmer: Pour in the fire-roasted diced tomatoes (with their juices), vegetable broth, and sprinkle in the kosher salt. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the skillet with the lid, and let it cook until the quinoa absorbs most of the liquid and becomes tender, about 15 to 20 minutes.
- Wilt Spinach and Finish: Remove the lid and stir in the fresh baby spinach. Continue stirring until the spinach wilts into the mixture, approximately 1 to 2 minutes. Remove the skillet from heat, then stir in the toasted sliced almonds for added crunch and flavor.
- Garnish and Serve: Arrange the caramelized lemon slices on top of the quinoa mixture. Sprinkle with sliced green olives and chopped fresh parsley for a bright, fresh finish. Serve warm.
Notes
- To make this dish vegan, substitute the butter with olive oil.
- To intensify almond flavor, toast the almonds in a dry pan over medium heat until golden and fragrant before adding.
- Adjust the amount of harissa based on your spice preference.
- Use kosher or sea salt to control saltiness precisely.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
