Moroccan Quinoa Recipe

Name: Moroccan Quinoa
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups Vegetable Broth (or Water); 2 cups Uncooked Quinoa; 2 teaspoons Olive Oil; 1/2 teaspoons Curry Powder; 1/2 teaspoons Turmeric Powder; 1/4 teaspoons Cinnamon; 1 whole Small Onion, Finely Chopped; 2 whole Small Carrots, Thinly Sliced And Cut Into 1-inch Strips (about 3/4 Cup); 2 whole Scallions, White And Green Parts, Cut Into 1-inch Strips; 1/4 cups Slivered Almonds, Toasted; 1/2 cups Golden Raisins

Servings: persons

3 cups Vegetable Broth (or Water)
2 cups Uncooked Quinoa
2 teaspoons Olive Oil
1/2 teaspoons Curry Powder
1/2 teaspoons Turmeric Powder
1/4 teaspoons Cinnamon
1 whole Small Onion, Finely Chopped
2 whole Small Carrots, Thinly Sliced And Cut Into 1-inch Strips (about 3/4 Cup)
2 whole Scallions, White And Green Parts, Cut Into 1-inch Strips
1/4 cups Slivered Almonds, Toasted
1/2 cups Golden Raisins

1
Bring broth to a boil in a large pot with a tight-fitting lid.
2
Pour quinoa into boiling broth and reduce heat to a simmer.
3
Cover and allow to simmer for 15 minutes.
4
Remove from heat and allow to rest, covered, for 5 minutes more.
5
While quinoa is cooking, add olive oil, curry powder, turmeric and cinnamon to a large pan over medium heat.
6
When spices become fragrant, add onion and carrots.
7
Cook, stirring frequently, until onions begin to soften.
8
Remove from heat.
9
When quinoa is tender, pour onion and carrots over the quinoa.
10
Add scallions, almonds and raisins and stir to combine.
11
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups Vegetable Broth (or Water), 2 cups Uncooked Quinoa, 2 teaspoons Olive Oil, 1/2 teaspoons Curry Powder, and more.

Yes, Moroccan Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Quinoa

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