Moroccan Spiced Pistachio Quinoa Pilaf

Dec 05, 18
By Inesa Slevaite
Dessert gluten free muffin Pistachios Recipe Snack

Full of spice and playful textures, this vegan dish is packed with protein from Pistachios, Chickpeas and Quinoa. Not only does it make a beautiful side dish, but it can also be served as a main at your next dinner party. Or, be the envy in the office lunchroom, as this pilaf makes a perfect work-week lunch!

4 Servings


♥ 1 c. Quinoa, rinsed in a colander
♥ 2 c. Vegetable broth or stock
♥ 1/3 c. Dried Cranberries
♥ 2 Tbsp Coconut Oil
♥ 1 medium yellow onion, chopped
♥ 1 clove garlic, chopped
♥ 1 tsp Fresh Ginger, minced
♥ 1 medium Carrot, chopped
♥ 1 can Chickpeas, drained
♥ 1 tsp Turmeric
♥ 1 tsp Cinnamon
♥ 1/2 tsp Cumin
♥ 1/2 tsp Coriander
♥ 2 Tbsp Chopped Preserved Lemons (You can get these at speciality food stores)
♥ 1/3 c. Chopped Moroccan Spice Flavoured Kernels
♥ 1/4 c. Chopped, Fresh Mint


♥  In a medium pot, bring quinoa and vegetable stock to a boil, add cranberries and turmeric, and reduce heat to low. Cover with a lid and let steam for 10-15 minutes, or until liquid is gone.

♥  Meanwhile, in a pan, heat coconut oil over medium heat. Add onions, garlic, ginger and carrot and cook until starting to soften. Add remaining spices and chickpeas, cooking for 5-10 minutes.

♥  When Quinoa is cooked, transfer to a large bowl. Add chickpea mixture, preserved lemons, and Moroccan Spice Flavoured Kernels.  

♥ Stir in fresh mint just before serving. 

This will last in the refrigerator for up to 5 days, making it the perfect work-week lunch!  How do you add Pistachio to your lunch? share using the hashtag  #nutsaboutborna when posting on Instagram.

Micah Siva, Content Writer at Borna Foods

Share the love