What are the main ingredients in One Pot Moroccan Quinoa?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

One Pot Moroccan Quinoa

Name: One Pot Moroccan Quinoa
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

with green olives & bell pepper

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Almonds - 10g
Button Mushrooms - 125g
Onion - 1
Green Pepper - 1
Pesto Princess Harissa Paste - 10ml
Plum Tomato - 1
Quinoa - 75ml
Stock & Spice Mix - 10ml
Spinach - 20g
Lemons - 1
Pitted Green Olives - 30g
Fresh Parsley - 3g

Download the Recipe

Serves 2

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!

Almonds - 20g
Button Mushrooms - 250g
Onion - 1
Bell Pepper - 1
Pesto Princess Harissa Paste - 20ml
Plum Tomato - 1
Quinoa - 150ml
Stock & Spice Mix - 20ml
Spinach - 40g
Lemons - 1
Pitted Green Olives - 60g
Fresh Parsley - 5g

Download the Recipe

Serves 3

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!

Almonds - 30g
Button Mushrooms - 375g
Onions - 2
Bell Peppers - 2
Pesto Princess Harissa Paste - 30ml
Plum Tomato - 1
Quinoa - 225ml
Stock & Spice Mix - 30ml
Spinach - 60g
Lemons - 1
Pitted Green Olives - 90g
Fresh Parsley - 8g

Download the Recipe

Serves 4

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!