It’s Morocco in one pot. A mouthwatering sauce with layers of onions, peppers, harissa paste, tomatoes, flavourful spices, and earthy spinach is complemented by fluffy quinoa. Topped with golden mushrooms & toasted almonds. Garnished with a squeeze of lemon juice & chopped parsley. Whoever is on dish duty tonight is going to be happy!
One Pot Moroccan Quinoa
One Pot Moroccan Quinoa
with green olives & bell pepper
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Bell Pepper
- Bell Peppers
- Button Mushrooms
- Fresh Parsley
- Green Pepper
- Lemons
- Onion
- Onions
- Pesto Princess Harissa Paste
- Pitted Green Olives
- Plum Tomato
- Quinoa
- Spinach
- Stock & Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GOLDEN Almonds
Place the chopped Almonds in a pot (big enough for the quinoa) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
YUMMY MUSHROOMS
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden and crispy, 5-6 minutes (shifting occasionally). Remove from the pot, season, and set aside.
ONE POT WONDER
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until charred, 4-5 minutes (shifting occasionally). Add the harissa paste and fry until fragrant, 1-2 minutes. Add the diced tomatoes, the rinsed Quinoa, the stock & spice mix, and 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the quinoa tails have popped out, 12-15 minutes. In the final 2-3 minutes, stir through the rinsed Spinach until wilted. Remove from the heat, stir through a squeeze of lemon juice, the lemon zest (to taste), the halved olives, and seasoning until heated through, 2-3 minutes.
TUCK IN!
Bowl up the Moroccan Quinoa. Dress with a generous squeeze of lemon juice. Top with the golden mushrooms and the toasted Almonds. Garnish with the chopped parsley. Serve any remaining lemon wedges on the side. Wow, Chef!
GOLDEN Almonds
Place the chopped Almonds in a pot (big enough for the quinoa) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
YUMMY MUSHROOMS
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden and crispy, 5-6 minutes (shifting occasionally). Remove from the pot, season, and set aside.
ONE POT WONDER
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until charred, 4-5 minutes (shifting occasionally). Add the harissa paste and fry until fragrant, 1-2 minutes. Add the diced tomatoes, the rinsed Quinoa, the stock & spice mix, and 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the quinoa tails have popped out, 12-15 minutes. In the final 2-3 minutes, stir through the rinsed Spinach until wilted. Remove from the heat, stir through a squeeze of lemon juice, the lemon zest (to taste), the halved olives, and seasoning until heated through, 2-3 minutes.
TUCK IN!
Bowl up the Moroccan Quinoa. Dress with a generous squeeze of lemon juice. Top with the golden mushrooms and the toasted Almonds. Garnish with the chopped parsley. Serve any remaining lemon wedges on the side. Wow, Chef!
GOLDEN Almonds
Place the chopped Almonds in a pot (big enough for the quinoa) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
YUMMY MUSHROOMS
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden and crispy, 6-7 minutes (shifting occasionally). Remove from the pot, season, and set aside.
ONE POT WONDER
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until charred, 6-7 minutes (shifting occasionally). Add the harissa paste and fry until fragrant, 1-2 minutes. Add the diced tomatoes, the rinsed Quinoa, the stock & spice mix, and 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the quinoa tails have popped out, 12-15 minutes. In the final 3-4 minutes, stir through the rinsed Spinach until wilted. Remove from the heat, stir through a squeeze of lemon juice, the lemon zest (to taste), the halved olives, and seasoning until heated through, 2-3 minutes.
TUCK IN!
Bowl up the Moroccan Quinoa. Dress with a generous squeeze of lemon juice. Top with the golden mushrooms and the toasted Almonds. Garnish with the chopped parsley. Serve any remaining lemon wedges on the side. Wow, Chef!
GOLDEN Almonds
Place the chopped Almonds in a pot (big enough for the quinoa) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
YUMMY MUSHROOMS
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden and crispy, 6-7 minutes (shifting occasionally). Remove from the pot, season, and set aside.
ONE POT WONDER
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until charred, 6-7 minutes (shifting occasionally). Add the harissa paste and fry until fragrant, 1-2 minutes. Add the diced tomatoes, the rinsed Quinoa, the stock & spice mix, and 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the quinoa tails have popped out, 12-15 minutes. In the final 4-5 minutes, stir through the rinsed Spinach until wilted. Remove from the heat, stir through a squeeze of lemon juice, the lemon zest (to taste), the halved olives, and seasoning until heated through, 2-3 minutes.
TUCK IN!
Bowl up the Moroccan Quinoa. Dress with a generous squeeze of lemon juice. Top with the golden mushrooms and the toasted Almonds. Garnish with the chopped parsley. Serve any remaining lemon wedges on the side. Wow, Chef!
Frequently Asked Questions
What is the preparation time for One Pot Moroccan Quinoa?
The preparation time for One Pot Moroccan Quinoa with green olives & bell pepper is between 25 and 40 minutes.
What is the total time required to make One Pot Moroccan Quinoa with green olives & bell pepper?
The total time required to make One Pot Moroccan Quinoa with green olives & bell pepper is between 40 and 55 minutes.
How many servings does One Pot Moroccan Quinoa provide?
4 servings
What are the main ingredients in One Pot Moroccan Quinoa?
Almonds, Bell Pepper, Bell Peppers, Button Mushrooms, Fresh Parsley, Green Pepper, Lemons, Onion, Onions, Pesto Princess Harissa Paste, Pitted Green Olives, Plum Tomato, Quinoa, Spinach, Stock & Spice Mix
What is the nutritional information of One Pot Moroccan Quinoa?
Calories: 557, Carbs: 84 grams, Fat: grams, Protein: 20.5 grams, Sugar: 19.1 grams, Salt: 1213 grams
How do I prepare One Pot Moroccan Quinoa?
GOLDEN ALMONDS: Place the chopped almonds in a pot (big enough for the quinoa) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. YUMMY MUSHROOMS: Return the pot to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden and crispy, 5-6 minutes (shifting occasionally). Remove from the pot, season, and set aside. TUCK IN!: Bowl up the Moroccan quinoa. Dress with a generous squeeze of lemon juice. Top with the golden mushrooms and the toasted almonds. Garnish with the chopped parsley. Serve any remaining lemon wedges on the side. Wow, Chef! ONE POT WONDER: Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until charred, 4-5 minutes (shifting occasionally). Add the harissa paste and fry until fragrant, 1-2 minutes. Add the diced tomatoes, the rinsed quinoa, the stock & spice mix, and 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the quinoa tails have popped out, 12-15 minutes. In the final 2-3 minutes, stir through the rinsed spinach until wilted. Remove from the heat, stir through a squeeze of lemon juice, the lemon zest (to taste), the halved olives, and seasoning until heated through, 2-3 minutes.
What should be prepared from my kitchen to make One Pot Moroccan Quinoa?
Almonds, Bell Pepper, Bell Peppers, Button Mushrooms, Fresh Parsley, Green Pepper, Lemons, Onion, Onions, Pesto Princess Harissa Paste, Pitted Green Olives, Plum Tomato, Quinoa, Spinach, Stock & Spice Mix
How many calories does One Pot Moroccan Quinoa have?
557 calories
How much fat content does One Pot Moroccan Quinoa have?
grams
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