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Moroccan Quinoa Medley


  • 1 cup uncooked quinoa, rinsed
  •  2 cups low sodium chicken stock
  •  12 cherry tomatoes, sliced in half
  •  1 cup cooked chickpeas (can substitute low sodium, rinsed, canned)
  • ½ cup shredded carrot
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon cumin
  • Freshly ground pepper
  •  2 oz. goat cheese, crumbled
  • 2 teaspoons pine nuts


In a heavy bottom saucepan over medium high heat, bring the quinoa and broth to a boil; cover and simmer on medium-low for about 12 minutes until quinoa is soft and liquid is absorbed.

In a large bowl combine, cooked quinoa, chickpeas, tomatoes, carrots, mint, lemon juice, goat cheese, salt, pepper, cumin and olive oil; mix thoroughly to distribute flavors.  Sprinkle pine nuts on top. Serve dish warm or at room temperature.


6 servings

Nutrition information per serving

261 calories
104 calories from fat (40%)
12 g fat
2 g saturated fat
0 mg cholesterol
248 mg sodium
30 g carbohydrates
5 g fiber
3 g sugars
10 g protein

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