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    Home > Recipes > All Recipes

    Moroccan Quinoa

    Published: Jul 5, 2011 · Modified: Jun 18, 2020 · by Jess Smith · Jump to Recipe · 11 Comments · This post may contain affiliate links.

    Fourth of July/Election Weekend here in Thailand was a relaxing one around our house.  I did hardly any cooking.  Instead, we drank bubble teas, ordered Indian food (I could happily eat butter chicken and naan every day), and I acted as sous chef as my husband baked an overwhelming batch of chocolate chip cookies to take to work.

    On Saturday we missed the evening rain showers and hit up a Fourth of July festival hosted by the Thailand's American Chamber of Commerce.  There were  tug-o-wars, apple pies, bands playing country music (some with Thai accents), Singha beer stands, and (my personal favorite) free Dairy Queen soft serve cones.  The cones melted at an alarming rate, just as I remember them doing when we would slurp them up in the hot July Kansas heat when I was a kid.

    Although I had big plans to cook us up some ribs and make a red, white, and blue dessert, neither happened.  Instead, the weekend rolled lazily past, and I was shocked to find that we were back into the week again.  And, like most weeks, I kicked it off with a big batch of cooked quinoa to keep in the refrigerator while I dream up quinoa salads to make for lunch.  With lots of seasoning, carrots and a sweet kick from raisins, this one is a keeper.

    📖 Recipe

    Print Recipe
    3.80 from 30 votes

    Moroccan Quinoa with Carrots and Raisins

    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Salad, Side Dish
    Servings: 4
    Author: Jess Smith via Inquiring Chef

    Ingredients

    • 3 cups low-sodium vegetable broth (or water)
    • 2 cups uncooked quinoa
    • 2 teaspoons olive oil
    • ½ tsp. curry powder
    • ½ tsp. turmeric powder
    • ¼ tsp. cinnamon
    • 1 small onion, finely chopped (about ½ cup)
    • 2 carrots, thinly sliced and cut into 1-inch strips (about 1 cup)
    • 2 scallions (green onions), white and green parts, thinly sliced
    • ¼ cup slivered almonds, toasted
    • ¼ cup golden raisins

    Instructions

    • Bring broth to a boil in a large pot with a tight-fitting lid. Pour quinoa into boiling broth, and reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Remove from heat and allow to rest, covered, for 5 minutes more.
    • While quinoa is cooking, add olive oil, curry powder, turmeric and cinnamon to a large pan over medium heat. When spices become fragrant, add onion and carrots. Cook, stirring frequently, until onions begin to soften. Remove from heat.
    • When quinoa is done, pour onion and carrots over the quinoa. Add scallions, almonds and raisins and stir to combine. Serve immediately.

    Notes

    Inspired by Curried Couscous, Gourmet, April 1995.

     

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. corey @ Learning Patience

      July 05, 2011 at 6:37 pm

      I make something like this but never thought to add cinnamon....anything with Quinoa is awesome....they don't sell it in Trindad so when we moved I smuggled in a 10lb bag. Not kidding 🙂 Thanks for the inspiration!

      Reply
    2. annisveggies

      July 06, 2011 at 11:49 pm

      This looks lovely, I'll give it a go!

      Reply
    3. Laura

      July 07, 2011 at 8:54 pm

      I've actually never had Quinoa but I've been wanting to try it and this sounds great!

      Reply
      • inquiringchef

        July 08, 2011 at 8:24 am

        I think you'll be as surprised as I was, Laura! It's got such a nice, light flavor and texture - I use it a couple times a week now.

        Reply
    4. comment

      July 08, 2011 at 8:55 am

      kewl recipe...will try it out sometime.

      Reply
    5. sprocket66

      July 08, 2011 at 9:01 am

      There are so few recipes for quinoa or farro that I came up with a near identical recipe although I used pinenuts instead of almonds and added a diced golden delicious apple. A lovely recipe ♥ Thanks for sharing!

      Reply
      • inquiringchef

        July 08, 2011 at 9:25 am

        That sounds lovely - I'll have to try your combination as well!

        Reply
    6. Moroccan Music,

      December 19, 2011 at 3:06 am

      As a Group working in the African music industry “moroccan quinoa Inquiring Chef” is right up our street and we will keep checking for interesting additions to your post. If you want to know more about Moroccan Music, visit us at %URL% ... Well written, thank you 🙂

      Reply
    7. Stu

      November 09, 2019 at 12:48 pm

      5 stars
      I cook this quite often with only 1 minor change, I use dried cranberries instead of the golden raisins.

      Reply
      • Jess

        November 10, 2019 at 3:58 pm

        That's a great swap - I actually have made it with dried cranberries too, and think it may be better that way. 😉 Thanks so much for your note, Stu!

        Reply
    8. Steen

      November 12, 2019 at 11:42 am

      5 stars
      Great stuff. I used pistachios instead of almonds, it also worked well.

      Reply

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