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Moroccan Quinoa with Chickpeas and Apricots Recipe

Moroccan · Main course · 35 min total

A fragrant and hearty one-pot dish combining fluffy quinoa, tender chickpeas, and sweet apricots with warm Moroccan spices. Perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 1 3/4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Stir in cumin, coriander, cinnamon, ginger, and cayenne (if using). Cook for 30 seconds until fragrant.
3. Add quinoa, chickpeas, apricots, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.
4. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, season with salt and pepper, and garnish with fresh cilantro or parsley before serving.

Tips

• For extra protein, top with toasted almonds or sesame seeds.
• Serve with a dollop of plain yogurt or a squeeze of lemon juice.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

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