moroccan spiced



Main course or
lunch for 2 people

Preparation: 20 minutes

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3 tablespoons olive oil

400 g pumpkin, cubed (1 bag)

1 carrot, peeled and roughly chopped

1 small zucchini, in chunks

2 roma tomatoes, quartered

1 teaspoon ras el hanout spice mix

6 pitted prunes

4 tablespoons blanched almonds

1 pouch steamed Moroccan Quinoa (210 g)

Optional: 2 tablespoons cilantro, coarsely chopped

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How to cook

  1. Heat the oil in a frying pan. Add the cubed pumpkin and cook for 2 minutes. Stir in the carrot, zucchini, tomato, ras el hanout, prunes and honey. Add salt and pepper to taste. Add 50 ml water. Place a lid on the pan and simmer the vegetables until cooked, about 10 minutes.

  2. Meanwhile, toast the almonds in a dry frying pan until golden. Add the almonds to the vegetable mixture.

  3. Push the vegetables to the side of the pan, add the steamed quinoa and heat for several minutes.

  4. Divide the quinoa between 2 deep bowls. Top with the vegetables. Garnish with cilantro.


Vegetarian suggestion

Delicious with a spoonful of labneh or plain 10% Greek yogurt. Extra vegetables: delicious with a green salad.

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Moroccan Spiced Quinoa - Pouch - Pablo's Quinoa



with chickpeas & raisins

learn more

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