This Oriental Moroccan Quinoa Stir-fry is a delicious recipe of colorful veggies and plant-based proteins with a punch of global flavors that's quick and easy to make in one pan. It’s the perfect dish to bring to a potluck, BBQ, or dinner party which will fit into practically any diet that everyone can enjoy!
*Note: Check out the step-by-step photos + the recipe video above!
Put the quinoa in a fine-meshed sieve and rinse thoroughly under running water. Then place in a saucepan with the vegetable broth and bring to a boil. Cover and simmer over low heat for about 15 minutes.
Meanwhile, heat the oil in a skillet. Add the onions, leek, carrots and peppers and sauté for about 3 minutes.
Then add the zucchini and sauté for another 5 minutes until the vegetables are lightly browned and tender.
Add the garlic and ginger and sauté for another minute. Then stir in the chili, Ras El Hanout, paprika powder and cumin and sauté briefly. Season to taste with salt and pepper.
Finally, add the tomatoes, chickpeas, peas and quinoa. Pour a little water into the pan (to ensure nothing burns) and let it steep, covered, for around 5 minutes over low heat, until warmed through.
Meanwhile, toast the cashews in a pan without adding additional oil.
Garnish your quinoa veggie stir-fry with chopped parsley, mint, pomegranate seeds, toasted cashews and sesame seeds. Serve with a dollop ofvegan raita if desired and drizzle with a squeeze of lime juice.
Enjoy your meal!
Quinoa: you could also use couscous, millet or bulgur instead. However, be sure to follow the package instructions.
Vegetables: you can mix and match the ingredients as you like. Some suggestions are mentioned in the blog post above.
Spices: Instead of Ras El Hanout, you could use other spices like curry powder or harissa or make your own mix. You can also add tomato paste or ajvar if you like.
More information including tips on storage, recipe variations and serving suggestions are in the blog post above!