Moroccan One Pan Quinoa

Photo from: https://dishingouthealth.com/one-pot-moroccan-quinoa/

Ingredients:

  • 2 tbsp + 2 tsp vegetable oil or olive oil

  • 1 lemon, thinly sliced into half-moon slices

  • 1/2 small red onion, finely chopped

  • 2 garlic cloves, minced

  • 2 tsp smoked paprika

  • 1 cup dry quinoa

  • 1 can (540 mL) herbed diced tomatoes

  • 2 cups of vegetable broth

  • 10 okras, sliced into rounds

  • 1 red pepper, chopped

  • 1 can (540 mL) chickpeas, rinsed and drained

  • 1/4 cup of sliced green olives

Equipment:

  • Cutting board & Knife

  • Large pot or pan

  • Mixing spoon

  • Large plate

  • Measuring cups/ Spoons

Directions:

  1. Start by cutting vegetables. Slice lemons into half-moon slices, mince garlic, dice red pepper, dice onion, and slice okra.

  2. Cook lemon slices: Heat 2 tsp of vegetable oil in a large pan on medium-high heat. Add lemon slices and cook for 2-3 minutes until golden brown. Flip the slices and cook for another 1-2 minutes. Transfer the lemon slices to a plate. Reduce pan to medium heat.

  3. Cook onion, garlic, and seasonings: Add 2 tbsp of oil to the pan. Add 1/2 of the red onion (finely chopped) and 2 minced garlic cloves. Cook for 3 minutes until softened. Stir in 2 tsp smoked paprika and 1/2 tsp kosher salt, and cook for another 1-2 minutes.

  4. Toast quinoa: Add 1 cup of dry quinoa to the pan. Stir to coat the quinoa with the onion, garlic, and seasonings, and cook for 1-2 minutes to lightly toast it.

  5. Add liquid and vegetables: Stir in 1 can of herbed diced tomatoes (with juice) and 2 cups of vegetable broth. Add 10 sliced okras, 1 chopped red pepper, and 1 can of rinsed and drained chickpeas. Increase heat to bring the mixture to a boil, then reduce heat to a simmer.

  6. Cover and cook for 15-20 minutes until the quinoa absorbs most of the liquid and plumps up.

  7. Serve: Top the quinoa with the sliced green olives and cooked lemon slices and enjoy your delicious quinoa!