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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R245.65
for 4 servings · R61.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Lemons needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Plum Tomato needs 1Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
-
Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Pitted Green Olives needs 120 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 49% of packR44.08
-
Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Harissa Paste
- Stock & Spice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Button Mushrooms, Green Pepper, Lemon, Onion, Parsley, 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?
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. 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. 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.
What should be prepared from my kitchen to make One Pot Moroccan Quinoa?
Almonds, Bell Pepper, Button Mushrooms, Green Pepper, Lemon, Onion, Parsley, 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