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Moroccan Quinoa with Yoghurt Dip

  • people
  • mins


  • 250 g quinoa (F50F)
  • 1 Spanish onion
  • 2 tbsp olive oil
  • 500 g orange tomatoes (F50F)
  • 1 cube Knorr Vegetable Bouillon
  • 2 250 g cans chickpeas
  • ½ tsp cumin
  • 1 pinch of cinnamon
  • 150 g yoghurt (1.5% fat)
  • 2 tbsp chopped coriander
  • Pepper
  • ½ tsp flax seeds(F50F)
  • Step 1
    Cook the quinoa according to the package.
  • Step 2
    Peel the onion and cut it into strips. Fry the onion in a large pan in hot olive oil over medium heat for about 5 minutes or until soft.
  • Step 3
    Wash the tomatoes and cut them into cubes. Add tomatoes and 150 ml water to the onions and cook for another 5 minutes. Dissolve Knorr Vegetable Bouillon in this mix. Add drained chickpeas and cook for another 5 minutes. Season with cumin, cinnamon, and pepper.
  • Step 4
    Mix yogurt and coriander and season with pepper on the side.
  • Step 5
    Then arrange your pan with the dip on the side, and top your dish with some flax seeds.

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