Please enable javascript in your browser to view this site!

Moroccan-style Vegetable Stew with Quinoa

Active Time: 20-25 minutes / Cook Time: 20-25 minutes / Total Time: 30 minutes

Makes 4 servings

Nutrition Corner: Cinnamon
Cinnamon is an excellent source of antioxidants, contains anti-inflammatory properties, and can help balance blood sugar levels. There are two main types of cinnamon used today: Ceylon cinnamon and Cassia cinnamon. While Cassia cinnamon is more common, I opt for Ceylon cinnamon because it has been shown to contain more of cinnamon’s health promoting compounds.

Moroccan-style Veggie Stew w Quinoa.JPG


  • For the quinoa:
    • 1 cup quinoa
    • 2 cups water
    • ½ teaspoon fine sea salt
  • For the stir-fry:
    • 2 tablespoons coconut oil, virgin or refined
    • 2 bell peppers: one green; one red, orange, or yellow, seeded and sliced vertically into ½” thick pieces
    • 1 jalapeño, seeded if desired, minced
    • 1 large yellow onion, halved and sliced into thin half-moons
    • ½ teaspoon cumin
    • ½ teaspoon ground ginger
    • ¼ teaspoon cinnamon
    • ¾ teaspoon fine sea salt
    • 1/8 teaspoon cayenne pepper, or to taste
    • 1-8 oz. can no-sodium tomato sauce
    • ½ cup vegetable broth
    • 2 cans chickpeas, rinsed and drained
    • 1 cup dried apricots, halved
    • 1 cup pitted dates, halved
    • coconut milk leftover from Cauliflower Soup, about ¾ cup
    • 10 oz. baby spinach
    • ¼ cup chopped parsley
    • ¼ cup roasted, salted pistachios, roughly chopped


  1. Make the quinoa: Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Reduce heat to low, cover and cook 15 minutes. Turn off the heat, stir, cover, and let sit until needed.
  2. While the quinoa cooks: Add the oil to a large skillet over medium heat. Once melted, stir in peppers, jalapeño, and onion. Cook, stirring occasionally, until vegetables are beginning to soften, 6-8 minutes.
  3. Add cumin, ginger, cinnamon, salt, and cayenne to the skillet and stir to combine.
  4. Add tomato sauce, broth, chickpeas, apricots, and dates and stir. Bring to a boil, reduce the heat to medium-low, and simmer 10 minutes.
  5. Stir in the coconut milk and spinach and cook until spinach is fully wilted.
  6. Serve ¼ of the quinoa and the stew per person, topped with 1 tablespoon each parsley and pistachios. 
  7. Package the remaining quinoa, stew, and toppings in airtight containers and refrigerate for lunch tomorrow.