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Moroccan Quinoa Pilaf

Name: Moroccan Quinoa Pilaf with Chickpeas & Cashews
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 yellow onion (diced); 5 garlic cloves (minced); 1½ cups white quinoa; 3 cups water; 1 tbsp vegan "chicken" bouillon; ½ tsp ground coriander; ½ tsp ground ginger; ¼ tsp black pepper; ½ tsp sea salt; ½ cup golden raisins; ½ cup roasted salted cashews; 2 tbsp coconut aminos; 2 tbsp maple syrup; 2 tbsp balsamic vinegar; ½ cup fresh parsley leaves (finely chopped)

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This Moroccan Quinoa Pilaf is a warm, fragrant, protein-packed dish made with quinoa, spices, golden raisins, and roasted cashews. It’s naturally gluten-free, totally vegan, and perfect as a cozy main course or a vibrant holiday side. With big flavor and simple ingredients, this plant-based pilaf comes together in under 30 minutes and stores beautifully for meal prep.

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Moroccan Quinoa Pilaf with Chickpeas & Cashews

Moroccan Quinoa Pilaf with Chickpeas & Cashews was an idea born out of a dish I tasted in Morocco that stopped me in my tracks. It had that perfect balance of savory, sweet, and crunchy; made with really simple ingredients, layered in a way that made every bite memorable. While I don’t like red raisins (sorry Eric!) I’ve always loved golden raisins, and I’m a firm believer that they pair perfectly with quinoa. Morocco took that belief and amplified it.

This version brings that same energy I tasted in the desert right into your own kitchen. Quinoa is simmered in a flavorful broth with onions and garlic, then folded together with protein-packed chickpeas, buttery cashews, and those naturally sweet golden raisins that make everything pop. It’s comforting without being heavy, interesting without being complicated (you cook it all in one pot), and somehow manages to work as a main dish, a side (great for the holidays and way more interesting than mashed potatoes or stuffing), or tomorrow’s lunch. Make it once, and you’ll immediately wonder why it isn’t already in your weekly rotation.

Pilaf is one of my favorite styles of cooking because it takes pantry staples and turns them into something that feels deeply satisfying and, in many ways, totally foolproof. It’s nourishing but not heavy, elevated but totally weeknight-friendly, and truly delicious whether you eat it warm, cold, or straight out of the pot with a spoon. Let’s make it!

Moroccan Quinoa Pilaf Ingredients

To make this easy quinoa pilaf, you’ll need a large pot or Dutch oven and a few pantry flavor boosters. Here are the ingredients you’ll need:

Onion + garlic: The aromatic base that creates depth and richness in any good pilaf recipe.
Quinoa: A high-protein grain that cooks quickly and soaks up spices beautifully. Not a fan of quinoa? Swap for traditional brown rice, basmati rice, or wild rice.
Water + vegan chicken bouillon: Instant, deeply savory broth without needing stock on hand.
Coriander + ginger + black pepper + sea salt: Warm, fragrant spices that bring Moroccan-inspired flair without overpowering the dish.
Golden raisins: Sweetness, chew, brightness, swap for red raisins if you prefer.
Roasted salted cashews: Crunchy, buttery richness that takes this from “good” to “so good I can’t stop eating it.”
Coconut aminos + maple syrup + balsamic vinegar: A sweet-savory trio that adds gloss, tang, umami, and light caramelization.
Fresh parsley: Brings a burst of color and freshness to balance the warm spices.

What is Pilaf?

Pilaf is essentially a cooking method where grains (usually rice ) are sautéed in fat or aromatics, then simmered in broth until fluffy and infused with flavor. It’s beloved across Middle Eastern, North African, South Asian, and Mediterranean cuisines, and exists in countless variations. Today’s version is a vegan pilaf, made entirely plant-based, gluten-free, and cooked with quinoa instead of rice. It has the same comforting, fragrant, fluffy texture of a traditional rice pilaf recipe, but with more protein and fiber. It’s satisfying enough for a main dish but also perfect as a holiday side, meal prep base, or cozy weeknight dinner.

How to Make This Moroccan Quinoa Pilaf

Making this pilaf is quick and easy. You only need one pot, 30 minutes and a handful of ingredients. Let’s get into it!

Sauté the Aromatics

Heat a large pot or Dutch oven over medium heat and add the onion and garlic. Sauté for about five minutes until tender and fragrant, adding a splash of water as needed to prevent sticking.

Toast the Quinoa and Simmer

Add the quinoa to the pot and toast for a minute until it smells nutty. Pour in the water, bouillon, coriander, ginger, black pepper, and sea salt. Stir well, bring to a boil, then reduce to low and cover. Let it simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.

Add Mix-Ins & Finish

Stir in the golden raisins, roasted cashews, coconut aminos, maple syrup, and balsamic vinegar. Cook for a few minutes until the raisins soften, and everything becomes lightly glossy and creamy. Fold in the parsley and fluff gently before serving.

What Else Can I Mix into Quinoa Pilaf?

Pilaf is endlessly customizable, especially when you’re making a vegan pilaf, because who doesn’t love a huge medley of vegetables?! Here are a few other things you can experiment with:

Roasted vegetables like sweet potatoes, cauliflower, carrots, or bell peppers
Chickpeas or white beans for even more protein
Fresh herbs like cilantro or mint for extra brightness
Orange zest, dates, apricots, or pomegranate seeds for sweetness
Toasted almonds or pistachios for crunch
Spinach or kale folded in at the end

If you want to make this a full quinoa pilaf with vegetables, roasted veggies are the perfect upgrade!

How to Meal Prep Quinoa Pilaf

This quinoa pilaf is a total meal-prep win! It keeps well refrigerated, reheats easily, and tastes just as good cold as it does warm. Make a batch at the start of the week, store it in an airtight container for up to 4–5 days, and portion it into single servings for easy grab-and-go lunches. You can enjoy it chilled like a salad, warmed with a splash of water for that fresh-from-the-pot texture, or paired with roasted vegetables, tofu, or your favorite vegan protein. It’s a nourishing, versatile vegan pilaf that makes busy weeks so much easier.

Why You’ll Love This Moroccan Quinoa Pilaf

If you love a recipe that’s vibrant, nourishing, and full of warm spices, this Moroccan Quinoa Pilaf is about to become a staple in your kitchen. It’s fragrant, cozy, a little sweet, a little savory, and packed with plant-based protein thanks to quinoa, chickpeas, and crunchy roasted cashews. Think of it as the perfect intersection of easy vegan, healthy quinoa pilaf recipe, and “wow, that tastes like it simmered all day,” even though it comes together in under 30 minutes! That is maybe what I love about it the most, it’s ready in one pot so quickly, and clean up is an absolute breeze. Gluten-free, high in protein, loaded with fiber; it’s the perfect weeknight meal that can totally double as a holiday side.

Tips for Making the Best Vegan Pilaf

Toast your quinoa before adding the liquid; this boosts the nutty flavor.
Use full-flavor broth (bouillon is great!) to build depth.
Don’t skip the sweet elements as the raisins transform the whole dish.
Balance is key! Bright acidity (balsamic vinegar) keeps the flavors lively.
Fluff gently with a fork to maintain that perfect pilaf texture.
Add herbs at the end to keep them fresh and vibrant.

Quinoa Pilaf FAQ

Can I use rice instead of quinoa? Totally! I went with quinoa for its high protein content and its familiarity with what I tried in Morocco. Try brown rice, wild rice, or basmati rice and cook according to their respective times.

Is pilaf vegan? Traditional pilaf often includes butter or broth, but this vegan pilaf recipe uses vegan bouillon instead.

Can I add protein? Yes, chickpeas, lentils, tofu, tempeh, or whatever floats your boat!

How do I keep quinoa from getting mushy? Use the correct water ratio (2:1), toast first, and avoid over-stirring once simmering.

Is quinoa pilaf gluten-free? Yes, this entire dish is naturally gluten free.

Did you make this recipe?

Don’t forget to leave a rating and review below! Let me know how you liked it, and don’t forget to give these recipes a try next:

Moroccan Carrot Lentil Salad

Moroccan Chickpea Lentil Stew

Moroccan Spiced Sweet Potato Tofu Bowls

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Moroccan-style quinoa pilaf with chickpeas, cashews, raisins, and herbs in a close-up bowl

Jackie Akerberg

Moroccan Quinoa Pilaf with Chickpeas & Cashews

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 6 servings

Course: Dinner, Main Course, Side Dish

Calories: 309

Equipment

stove

Ingredients

1 yellow onion, diced
5 garlic cloves, minced
1½ cups white quinoa
3 cups water
1 tbsp vegan "chicken" bouillon
½ tsp ground coriander
½ tsp ground ginger
¼ tsp black pepper
½ tsp sea salt
½ cup golden raisins
½ cup roasted salted cashews
2 tbsp coconut aminos
2 tbsp maple syrup
2 tbsp balsamic vinegar
½ cup fresh parsley leaves, finely chopped

Method

Heat a large pot or Dutch oven over medium heat. Add in the onion and garlic and sauté until tender and fragrant, about 5 minutes, deglazing with a splash of water or broth as needed.
Add in the quinoa, and toast for a minute or so until you can smell a nutty aroma. Add in the water, bouillon, and spices. Stir to combine. Bring to a boil and reduce heat to low, bringing to a simmer. Cover and cook for 15 minutes or until all the liquid is absorbed.
Add in the raisins, cashews, coconut aminos, maple syrup, and balsamic vinegar. Stir to combine and cook for a few minutes until it becomes a bit creamy and the raisins soften. Gently fold in the parsley.
Serve hot or cold, as a side dish, main course, or base for your protein of choice!

Nutrition

Serving 1servingCalories 309kcalCarbohydrates 51gProtein 9gFat 9gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 4gSodium 814mgPotassium 485mgFiber 4gSugar 14gVitamin A 428IUVitamin C 9mgCalcium 61mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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2 Responses

Jill says:

April 5, 2026 at 2:50 pm

This was delicious and is now on regular rotation in my house. I often add it to salad and then use fig balsamic vinegar as a dressing. YUM!

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1. jackfruitfulkitchen says:
  
  April 6, 2026 at 11:49 am
  
  That sounds amazing Jill!! I love to read that you’re enjoying this pilaf recipe and making it all your own!
  
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  Reply

5 from 1 vote

Moroccan Quinoa Pilaf

Moroccan Quinoa Pilaf with Chickpeas & Cashews

Moroccan Quinoa Pilaf Ingredients

What is Pilaf?