Moroccan Quinoa Stew

What I love about Moroccan food is that it combines both sweet and savoury flavours. The mix of dried fruit, such as apricots and raisins, with cinnamon and savoury spices creates a comforting dish that doesn’t shy away from flavour. This simple recipe is a one-pot feast that is hearty, wholesome, and delicious. Moroccan food is often served with couscous, a simple carb. I chose to use quinoa instead because of it’s nutritious profile. In my recipes, I always aim to use more beneficial ingredients when it makes sense to.

After my husband tried this recipe he was so excited. He thought I should sell it at the farmers market. I took his advice. You can find me at Union Square Greenmarket on Wednesdays.

I kid, but let me know if you’re as big as a fan.

Moroccan Quinoa Stew
Servings: 5 people
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 jalapeno, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1 small butternut squash, peeled, seeded, and cut into 1" cubes
  • 2 carrots, peeled and sliced a 1/2"
  • 1 tsp salt
  • 4 cups vegetable stock
  • 1 cup canned diced tomato
  • 3/4 cup quinoa
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup golden raisins
  • 1/4 cup dried apricots, quartered
  • 1/3 cup green olives, quartered
  • 1/2 lemon
  • toasted almonds, and chopped cilantro or mint, or cilantro micro-greens for garnish
  1. In a large dutch oven or heavy bottom pot, heat oil over medium heat. Add the onions, jalapeño, and garlic. Cook until softened, about 5 minutes. Add the cumin, coriander, cinnamon, cardamom, and turmeric and cook until fragrant, about 1 minutes. Add the squash and carrots and season with salt. Cook for 5 minutes more, stirring occasionally. Add the vegetable stock and diced tomatoes and bring to a boil and then simmer for 20 minutes, uncovered.

  2. Stir in the quinoa and simmer covered for an additional 10 minutes. Add the chickpeas, raisins, apricots, and green olives, and simmer for 5 minutes more. Remove from heat and allow to sit covered for 5 minutes. Squeeze the juice of half a lemon and season to taste.

  3. Serve hot with toasted almonds and chopped herbs.

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