Meet your new favorite weeknight dinner: One Pot Moroccan Quinoa. This vibrant dish takes all the irresistible flavors of Morocco—think warm spices, colorful veggies, and a hint of brightness—and spins them into a fuss-free meal that’s hearty, healthy, and ready fast. With one pot doing all the hard work, you get layers of flavor from cumin, turmeric, and cinnamon mingling with chickpeas and fluffy quinoa for a dinner that’s every bit as nourishing as it is delicious.

One Pot Moroccan Quinoa Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe the magic you can spin from such simple, everyday ingredients! Each one pulls its weight, whether it’s the subtle sweetness of carrots, the nutty bite of quinoa, or the bold aroma of North African spices. Let’s break down what makes every ingredient in One Pot Moroccan Quinoa so special:

Quinoa: This protein-rich seed cooks up fluffy and tender, soaking in all those wonderful spices like a champ.
Olive oil: Adds subtle richness and helps develop those irresistible sautéed flavors at the base of the dish.
Onion: The humble onion gives sweetness and depth when sautéed as the first step.
Garlic: Just a couple cloves transform the pot with their punchy aroma and savoriness.
Red bell pepper: For bursts of color and sweetness that pop beautifully against the earthy quinoa.
Carrot: Brings tenderness and a touch of natural sweetness to complement the spices.
Chickpeas: They bulk up the protein while adding a gentle, creamy texture—totally satisfying!
Vegetable broth: Lends savory depth, helping everything meld together into pure comfort food.
Ground cumin: The classic earthy, warm spice that gives Moroccan dishes their signature backbone.
Ground coriander: Adds brightness and a hint of citrus to lift the flavors in every spoonful.
Ground turmeric: For its sunny color and earthy undertone, alongside that unmistakable golden glow.
Ground cinnamon: A touch of spice that brings warmth and a subtle sweetness you’ll crave.
Salt and pepper: As always, the essentials—season to your taste for the perfect finish.
Frozen green peas: Tossed in at the end, they add green freshness and a sweet pop to each bite.
Fresh parsley: For vibrant color and a fresh finish that wakes up all the spices.
Lemon wedges: Squeezing lemon over the top brings brightness and ties it all together perfectly.

How to Make One Pot Moroccan Quinoa

Step 1: Heat Oil

Start by grabbing your favorite large pot or deep skillet—something with enough room to layer in all this goodness. Drizzle in the olive oil and crank the heat to medium. The gentle sizzle that follows is the start of something truly tasty.

Step 2: Sauté Aromatics

Next, toss in the chopped onion. Let it cook for 3 to 4 minutes until it turns wonderfully translucent and your kitchen starts to fill with that comforting savory aroma. Then in goes the garlic; just one more minute is all it takes to mellow out its bite and build a fragrant foundation.

Step 3: Cook Vegetables

Add the diced red bell pepper and carrot. Give everything a good stir and let those veggies soften for around 5 minutes. They’ll become tender and sweet, adding texture and vibrant color to your One Pot Moroccan Quinoa.

Step 4: Add Spices

Here’s where the magic happens. Sprinkle in the cumin, coriander, turmeric, and cinnamon. Let these toast for about one minute, stirring constantly. The spices will release their oils and utterly transform the dish with their deep, layered aroma.

Step 5: Add Quinoa and Chickpeas

Now, pour in the rinsed quinoa and the drained chickpeas. Stir well so everything is evenly coated with those toasted spices. This step sets the stage for maximum flavor in every single bite.

Step 6: Add Broth and Simmer

Pour in your vegetable broth and bring the mix to a gentle boil. The aroma will already have you swooning, but the best is yet to come.

Step 7: Simmer Covered

Drop the heat to low, put on the lid, and let it all gently simmer for 15 minutes. Check to make sure the quinoa is fluffy and the liquid has been absorbed—this means everything has cozying up nicely together.

Step 8: Add Peas

A couple minutes before the end, stir in the frozen peas. They’ll just need a couple of minutes to defrost and become brightly green and tender, contributing color and a burst of sweetness.

Step 9: Finish and Serve

Take your pot off the heat, fluff everything with a fork, and add salt and pepper to taste. A shower of chopped parsley seals the deal, and lemon wedges on the side give each serving a perfect, zesty finale.

How to Serve One Pot Moroccan Quinoa

Garnishes

The right garnishes are like jewelry for your One Pot Moroccan Quinoa. Sprinkle a handful of extra parsley, toasted almond slivers, or even chopped dates or raisins for a sweet contrast. Don’t forget a generous squeeze of fresh lemon to brighten every forkful.

Side Dishes

One Pot Moroccan Quinoa can totally be a meal on its own, but if you’re feeding a crowd, round it out with warm pita, a fresh cucumber-tomato salad, or a tangy yogurt dip. The fluffy quinoa soaks up all those flavors beautifully.

Creative Ways to Present

Love a pretty plate? Serve your One Pot Moroccan Quinoa in shallow bowls heaped high, or spoon it into roasted bell peppers for an effortless, wow-worthy main. It also makes a fabulous addition to lunchboxes, whether warm or at room temperature.

Make Ahead and Storage

Storing Leftovers

Leftover One Pot Moroccan Quinoa is a dream. Cool it to room temperature and transfer to airtight containers. It’ll keep happily in the fridge for up to 4 days—ready and waiting for hearty lunches or quick dinners.

Freezing

Want to stock your freezer with fast, wholesome meals? One Pot Moroccan Quinoa freezes like a charm. Portion it into freezer-safe bags or containers, squeezing out as much air as possible, and freeze for up to 2 months. Let it thaw in the fridge overnight before reheating.

Reheating

To reheat, just warm your portion in a skillet with a splash of broth or water, stirring gently until heated through. The microwave works too! Just cover the bowl and cook in short bursts, fluffing with a fork between intervals.

FAQs

Can I use a different grain instead of quinoa?

Absolutely! Bulgur, couscous, or even rice work well. Cooking time and broth amounts may vary, so keep an eye on texture and adjust as needed. You’ll be surprised how adaptable One Pot Moroccan Quinoa is.

What vegetables can I swap in?

You can mix in zucchini, sweet potato, or spinach based on what you love or have on hand. This recipe is incredibly flexible, making it perfect for cleaning out your veggie drawer!

Is this recipe spicy?

Not at all—the spices add warmth and depth without heat. If you’d like a little kick, sprinkle in some cayenne pepper or chopped chili along with the other spices.

Can One Pot Moroccan Quinoa be made ahead for meal prep?

Yes! This dish is a superstar for meal prep. Make a big batch and store individual portions in the fridge for an easy grab-and-go lunch or dinner.

What can I do if my quinoa is still a bit firm?

Simple fix: add a splash more vegetable broth, cover, and cook for a few extra minutes. The steam will help the quinoa reach that perfect fluffy texture.

Final Thoughts

If you’re ready to shake up your dinner routine, One Pot Moroccan Quinoa truly delivers. It’s cozy, exciting, and easy on the clean-up—what more could you ask for? Give it a try and let those captivating Moroccan-inspired flavors bring a sense of joy and adventure to your table!

One Pot Moroccan Quinoa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.2 from 6 reviews

Author: cozykitcheneats
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: One Pot/One Pan
Cuisine: Moroccan-Inspired
Diet: Vegan

Print Recipe

Description

This One Pot Moroccan Quinoa is a fragrant, colorful, and protein-packed meal perfect for busy weeknights. Loaded with warm spices, tender vegetables, chickpeas, and fluffy quinoa, it’s a wholesome vegan dish that comes together in just 35 minutes. Serve with lemon wedges for a bright, zesty finish.

Ingredients

Quinoa:

1 cup quinoa, rinsed

Olive Oil:

1 tablespoon olive oil

Onion:

1 onion, finely chopped

Garlic:

2 cloves garlic, minced

Red Bell Pepper:

1 red bell pepper, diced

Carrot:

1 carrot, diced

Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

Vegetable Broth:

1 cup vegetable broth

Ground Cumin:

1 teaspoon ground cumin

Ground Coriander:

1 teaspoon ground coriander

Ground Turmeric:

1 teaspoon ground turmeric

Ground Cinnamon:

1/2 teaspoon ground cinnamon

Salt and Pepper:

To taste

Green Peas:

1 cup frozen green peas

Parsley:

1/4 cup fresh parsley, chopped

Lemon Wedges:

For serving

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Instructions

Heat Oil: In a large pot or deep skillet, heat olive oil over medium heat.
Sauté Aromatics: Add chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for another minute.
Cook Vegetables: Add diced bell pepper and carrot. Cook for about 5 minutes until softened.
Add Spices: Stir in cumin, coriander, turmeric, and cinnamon. Cook for 1 minute to toast the spices.
Add Quinoa and Chickpeas: Mix in the rinsed quinoa and chickpeas, stirring to coat everything in the spices.
Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil.
Simmer Covered: Reduce heat to low, cover, and let simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed.
Add Peas: Stir in frozen peas during the last 2 minutes of cooking to warm through.
Finish and Serve: Remove from heat, fluff with a fork, and season with salt and pepper. Stir in chopped parsley and serve with lemon wedges on the side.

Notes

Add chopped dates or raisins for a touch of sweetness.
Top with toasted almonds or pine nuts for crunch.
Keeps well in the fridge for up to 4 days—great for meal prep!

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6g
Sodium: 420mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 9g
Protein: 14g
Cholesterol: 0mg