Moroccan Style Quinoa Recipe

Name: Moroccan Style Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chickpeas (garbanzo beans) soaked; 1 strip kombu; 3 small onions quartered; 1 cup carrots cut in chunks; 1 cup turnip cut into chunks; 1 teaspoon salt; 2 each garlic cloves; 1 each bay leaves; 1/4 teaspoon cumin; 1 x black pepper to taste; 2 tablespoons olive oil; 2 cups brussels sprouts; 2 cups water; 1/4 teaspoon salt; 1 tablespoon olive oil; 2 cups quinoa

Servings: persons

1 cup chickpeas (garbanzo beans) soaked
1 strip kombu
3 small onions quartered
1 cup carrots cut in chunks
1 cup turnip cut into chunks
1 teaspoon salt
2 each garlic cloves
1 each bay leaves
1/4 teaspoon cumin
1 x black pepper to taste
2 tablespoons olive oil
2 cups brussels sprouts
2 cups water
1/4 teaspoon salt
1 tablespoon olive oil
2 cups quinoa

1
In a 3-quart pot, bring chickpeas, kombu and soaking water to a boil.
2
Cover, reduce heat to medium and boil for 2 hours.
3
Add water as necessary so that water just covers the chickpeas.
4
Remove 2 cup liquid from the pot and set aside in a 2-quart pot.
5
Place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables.
6
Add salt, garlic, bay, cumin, pepper and olive oil.
7
Cover and bring to a boil.
8
Reduce to light boil and cook for 40 minutes.
9
Add Brussels sprouts and cook an additional 10 minutes.
10
Adjust seasoning.
11
While vegetables and chickpeas continue to cook, add 2 c. water and salt to the stock in the 2 quart.
12
pot and bring to a boil.
13
Heat a thin pan, add oil and, while stirring continuously, toast quinoa for 10 minutes.
14
Add to boiling stock, cover and simmer 15 to 20 minutes.
15
Remove from heat.
16
Allow to sit for 5 to 10 minutes.
17
Gently mix from top to bottom with a damp wooden spoon.
18
Cover pot and allow to rest for another 5 to 10 minutes.
19
Serve by placing a large mound of quinoa on each individual plate.
20
Flatten the mound in the center and fill with vegetables and Pour 1/2 cup of hot stock over all and serve hot.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup chickpeas (garbanzo beans) soaked, 1 strip kombu, 3 small onions quartered, 1 cup carrots cut in chunks, and more.

Yes, Moroccan Style Quinoa falls under the Vegetarian 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.

That's it — enjoy your meal!

Moroccan Style Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions