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Whitney's Moroccan Quinoa

This flavorful dish can be served as a side or the main course!

Whitney's Moroccan Quinoa

Why it's on our list

Courtney might get dinner on the table at 7pm but we eat late at the Wolder house so a grain like quinoa is definitely a smart choice as it  can lower your cholesterol, control blood sugars, and reduce your blood fat levels.

The only problem with quinoa is that it's bland AF so I'm always searching for ways to infuse flavor. I recently had lunch at a local hot spot in Dallas, Bobbie's Airway Grill, and ordered their Moroccan chicken salad that included dates, roasted carrots, pistachios and feta. I couldn't stop thinking about the delicious combo of flavors and it inspired me to create a Moroccan quinoa to go with our Middle Eastern-Style lamb & beef kofta from Central Market that is always in the rotation at our house. Well let me just tell you that it was a PANTY DROPPER according to Lance. It's even better for lunch the next day with rotisserie chicken!


Roasted Carrots

  • 1-2 Tbsp. olive oil

  • 4 carrots, peeled, halved and cut into 2 inch pieces

  • 1-2 tsp sumac


  • 2 tsp. olive oil

  • 1 lemon, thinly sliced

  • 2 Tbsp. extra-virgin olive oil

  • 1 medium shallot finely chopped

  • 2 garlic cloves minced

  • 2 Tbsp. spicy harissa (you can use mild)

  • 1 tsp. ground cumin

  • 1 tsp. paprika

  • 1 cup dry quinoa

  • 2 cups chicken broth

  • ½ tsp. kosher salt (or more to taste)

  • ⅓ cup sliced almonds (toasted for more flavor)

  • ¼ cup dried cranberries

  • ¼ cup dried cherries

  • ¼ cup chopped fresh parsley

  • ¼ cup chopped fresh mint

  • 3/14 cup feta


Turn on oven to 450

Put cut carrots in a bowl and add olive oil and sumac. Toss to make sure carrots are fully coated. Pour carrots onto a foil lined baking sheet. Once oven is heated put in the carrots. Roast for 12-14 minutes, your looking for them to have color on the bottom so once you see that flip them over and roast for another 8-10 minutes. Remove from oven and once cooled cut into 1/2 inch pieces

While the carrots are roasting you can get started on the quinoa

  • Heat a large skillet with a fitted lid or a medium size pot over medium-high heat. You want the pan hot so let it heat for 4-5 minutes then add your olive oil. Once that is heated add lemon slices. Cook 2 to 3 minutes (might need longer depending on the thickness of your slices), until golden-brown; flip and cook 1 to 2 additional minutes. Transfer to a plate and reduce heat to medium

  • Add oil, shallots, and garlic to pan; cook 3 minutes, until softened

  • Stir in harissa, cumin, and paprika and let cook for 1 minute

  • Add quinoa and stir to combine. Cook 1 to 2 minutes in order to lightly toast quinoa

  • Stir in broth, and salt; increase heat to bring mixture to a boil. Reduce heat to a simmer, cover, and cook until quinoa absorbs most liquid and plumps up, about 15 to 20 minutes. I tend to check mine after about 12 minutes and give it a stir to see how much liquid is left to determine how much longer it needs

  • Remove from heat and stir in almonds, dried cranberries and cherries, carrots, parsley and mint

  • When plating, top with the feta and more herbs


Serve it up!

What do you add to your quinoa to not make it bland AF? Send us a note!

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