Make-Ahead Moroccan Quinoa

I’ve been working my way through The Love & Lemons Cookbook and was inspired to try a Moroccan Couscous recipe with quinoa instead of couscous.  I had to make some tweaks, because quinoa cooks differently than couscous, but the result was really good.  I also think it tastes better the next day, making this a great make-ahead dish for weeknight dinners or even lunchboxes.


Moroccan Quinoa (serves 8-10)

adapted from Eating in the Middle



2 cups no-chicken (or chicken) broth

1 cup water

1 1/2 cups quinoa, rinsed & drained

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. turmeric

2 tsp. grated lemon zest

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 cup golden raisins

3-4 tbsp. chopped flat leaf parsley



1.  In a medium sized pot, bring broth and water to a boil.

2.  Remove pot from heat and add quinoa, cumin, coriander, turmeric, lemon zest, salt and pepper.  Stir in and cover pot. Let stand for 10 minutes.

3.  Move covered pot back to burner, over medium-high heat.  Set timer for 5 minutes.  Check after 5 minutes to see if liquid has been absorbed.  Repeat for 5 minutes at a time until liquid is absorbed.

4.  Once liquid is absorbed, fluff with a fork and stir in raisins and parsley.  Can be served immediately, at room temperature, or can be refrigerated and served cold.


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