One Pot Moroccan Quinoa

Name: One Pot Moroccan Quinoa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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) or pistachios; 1/4 cup sliced green olives ((I suggest Castelvetrano olives)); 1/4 cup chopped fresh parsley

by becky
Created November 02, 2025
Imported from dishingouthealth.com

Prep Time: 10 minutes

Cook Time: 25 minutes

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.

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) or pistachios
1/4 cup sliced green olives ((I suggest Castelvetrano olives))
1/4 cup chopped fresh parsley

Directions

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.