Hearty, healthy, amazingly flavorful one pot Moroccan quinoa with red lentils. The lentils, quinoa, and vegetables all cook together in one pan, and the dish is finished with notes of citrus, herbs, and toasted almond. Vegan, gluten-free, soy-free recipe.
gluten-free, soy-free, vegan, vegetarian
one pot Moroccan quinoa, quinoa with red lentils
Calories Per Serving397kcal
AuthorYup, it's Vegan
For the Moroccan spice blend (makes a little extra):
1/4cuploosely-packed chopped fresh cilantro(or mint, or a combination)
1/4cupchopped toasted almonds
To make the Moroccan spice blend:
Toast all of the whole spices (fennel seeds through allspice berries) over medium heat in a dry skillet, stirring frequently, until fragrant.
Grind them in a spice grinder or with a mortar and pestle. Mix in the rest of the spices and set aside.
To make the one pot Moroccan quinoa:
In a large skillet or wide saucepan, warm olive oil over medium heat. Add the carrot and potato and stir. Cook for 5 minutes, or until starting to soften.
Add the onion and bell pepper, along with another splash of oil if needed and a pinch of salt. Cook for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds more.
Add the spice blend, stir, and cook for 1 minute, or until the spices are fragrant.
Add the red lentils, quinoa, cayenne pepper vegetable broth and salt, and stir. Bring the mixture to a boil, then reduce to a simmer and cover.
Cook, stirring occasionally, until the quinoa, lentils, and vegetables are cooked through, about 20 minutes. If the mixture starts to dry out before it's done, add more vegetable broth. If there is excess liquid, continue cooking with the cover removed.
Stir in the orange and lemon juice, and cook for another minute or two uncovered until the juice is incorporated. Taste for salt, heat, and acid, and adjust as desired.
Serve hot. Fold in chopped herbs and toasted almonds just before serving. After cooling to room temperature, leftovers can be refrigerated for several days.
One Pot Moroccan Quinoa with Red Lentils
Amount Per Serving (1 fourth recipe)
Calories 397Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Vitamin A 6400IU128%
Vitamin C 85mg103%
* Percent Daily Values are based on a 2000 calorie diet.
One Pot Moroccan Quinoa with Red Lentils originally printed from https://yupitsvegan.com/one-pot-moroccan-quinoa/ April 25, 2016