ONE POT MOROCCAN QUINOA
These amazing Moroccan lentils + quinoa come in one pot and make an absolutely delicious, protein-rich plant-based meal the whole family will love!
Ingredients
- 1 teaspoon paprika
- 1 tbsp. extra virgin olive oil
- 1 teaspoon ground cumin
- 1 cup of dry quinoa
- 3 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped shallots from one medium shallot
- 3 cups of fresh baby spinach
- 1/2 teaspoon kosher salt
- 2 teaspoons unsalted butter
- 1 lemon, thinly sliced *
- 1 14.5 oz. can of diced tomatoes
- 1/2 cup sliced almonds
- 1/4 cup fresh parsley or cilantro leaves
- 2 cups low sodium vegetable broth I recommend Pacific Foods brand, if available
- 1/4 cup sliced green olives such as castelvetrano olives
Instructions
First, heat butter in a large skillet with a tight fitting lid over medium-high heat. Once melted, add lemon slices. Cook, 2 to 3 minutes, until golden brown; flip and cook an additional 1 to 2 minutes. Transfer to a plate and reduce the heat to medium.
Then, add the oil, shallots and garlic to the pan; cook, 2 to 3 minutes, until softened. Stir in the cumin, paprika, salt and pepper; cook 1 minute, stirring often. Add the quinoa; toss to coat and cook, 1 to 2 minutes to lightly toast the quinoa. Stir in the diced tomatoes and broth and bring the mixture to a boil. Reduce the heat to a boil, cover and cook until the quinoa absorbs most of the liquid and puffs, about 17 minutes. Uncover and stir in the spinach until the greens wilt in the mixture, about 1 to 2 minutes. Remove from the heat and stir in the almonds. Garnish with olives, fresh herbs and caramelized lemon slices. Happy Cooking Time.
Remarks
For additional caramelized benefits, sprinkle lemons with a tiny bit of granulated sugar before searing.
