Moroccan · Main course
Moroccan Spiced Quinoa Bowl
A contemporary Marrakech-cafe bowl that swaps couscous for protein-rich quinoa, tossed with warm ras el hanout, roasted vegetables, chickpeas, herbs and a preserved-lemon dressing. It keeps all the flavour of a Moroccan spread in a modern, meal-in-a-bowl format that has become a staple of the city's new-wave healthy eateries.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g quinoa, rinsed
- 1 courgette and 1 red pepper, cubed
- 1 sweet potato, cubed
- 400 g cooked chickpeas
- 2 tsp ras el hanout
- 3 tbsp olive oil
- Small bunch coriander and mint, chopped
- 50 g pomegranate seeds
- For the dressing: 1/2 preserved lemon (rind), 4 tbsp olive oil, juice of 1 lemon, 1 tsp honey
- Salt and pepper
Method
- 1
Roast the vegetables
Toss the sweet potato, courgette, pepper and chickpeas with the ras el hanout, olive oil and salt, and roast at 200°C for 25 minutes until tender and caramelised.
- 2
Cook the quinoa
Simmer the quinoa in salted water for 12–15 minutes until the grains uncurl, then drain and fluff.
- 3
Make the dressing
Blend the preserved-lemon rind, olive oil, lemon juice and honey into a bright dressing.
- 4
Assemble
Toss the quinoa with half the dressing and the herbs, then top with the roasted vegetables and chickpeas.
- 5
Finish
Scatter with pomegranate seeds and drizzle over the rest of the dressing.
Chef's tips
- Rinse the quinoa well before cooking to wash off its natural bitterness.
- Roast the chickpeas alongside the vegetables so they crisp and take on the spice.
- Dress the warm quinoa so it soaks up the preserved-lemon flavour.
Frequently asked questions
Can I make it ahead?
Yes, it is excellent as a make-ahead lunch. Keep the dressing separate and toss it through just before eating so the grains and vegetables stay fresh.
Is it vegan?
Yes as written, using honey or a swap for maple syrup to keep it fully plant-based. It is naturally packed with plant protein from the quinoa and chickpeas.