Moroccan-Spiced Quinoa with Chickpeas and Vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large Dutch oven or Instant Pot set to sauté mode, heat the olive oil over medium heat. Add the onion and garlic; cook until translucent, about 5 minutes.

Step 2

Stir in the spices: cumin, coriander, cinnamon, turmeric, and allspice. Cook for 1 minute until fragrant.

Step 3

Add the quinoa, chickpeas, vegetable broth, zucchini, carrot, and raisins. Stir to combine.

Step 4

If using a Dutch oven, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the quinoa is cooked and liquid is absorbed. If using an Instant Pot, seal the lid and cook on high pressure for 1 minute, then let it naturally release for 10 minutes before opening.

Step 5

Season with salt and pepper to taste. Garnish with fresh cilantro or parsley before serving.