Description
A vibrant and healthy one-pot Moroccan quinoa recipe bursting with bold flavors from harissa, cumin, and paprika, complemented by tender spinach, toasted almonds, green olives, and caramelized lemon slices for a perfect balance of spicy, tangy, and savory notes. Ideal for a nutritious and quick dinner.
Ingredients
Scale
Quinoa and Spice Blend
- 1 cup dry quinoa
- 2 tablespoons mild harissa
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
Vegetables and Add-ins
- 1 cup finely chopped shallots
- 3 cloves minced garlic
- 1 can fire-roasted diced tomatoes (about 14.5 oz)
- 2 cups fresh baby spinach
- 1/4 cup sliced almonds
- 1/4 cup sliced green olives
- 1/4 cup chopped fresh parsley
- Thinly sliced lemon for caramelizing (approximately 1 small lemon)
Fats and Oils
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
Instructions
- Caramelize Lemon: Melt 3 tablespoons of unsalted butter in a large skillet over medium-high heat. Add thinly sliced lemon and cook for 2 to 3 minutes until golden brown on one side. Flip and cook for an additional 1 to 2 minutes. Transfer lemon slices to a plate and reduce heat to medium.
- Sauté Aromatics: In the same skillet, add 2 tablespoons extra-virgin olive oil, finely chopped shallots, and minced garlic. Cook together for about 3 minutes until the shallots are softened and the mixture is fragrant.
- Toast Spices and Quinoa: Stir in mild harissa, ground cumin, paprika, and dry quinoa. Toss everything together to coat the quinoa evenly and lightly toast it for 1 to 2 minutes, stirring frequently to prevent burning.
- Add Liquids and Simmer: Pour in the can of fire-roasted diced tomatoes (with juices), 2 cups vegetable broth, and sprinkle kosher salt. Bring the mixture to a rapid boil, then reduce the heat to low and cover the skillet with a lid. Let it gently simmer for 15 to 20 minutes until the quinoa is plump and has absorbed most of the liquid.
- Wilt Spinach: Remove the lid and stir in the fresh baby spinach. Cook uncovered for 1 to 2 minutes until the greens have wilted but remain vibrant.
- Finish and Garnish: Remove the skillet from heat and gently fold in the sliced almonds. Top the quinoa with sliced green olives, chopped fresh parsley, and the caramelized lemon slices to add brightness and texture before serving.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Adjust the amount of harissa to your preferred spice level.
- Use fresh lemon slices for the best caramelized flavor; dried lemon or lemon zest won’t provide the same effect.
- You can substitute vegetable broth with chicken broth if not keeping it vegetarian.
- To add protein, consider stirring in cooked chickpeas or grilled chicken before serving.
