Djooled Moroccan Quinoa

Name: Djooled Moroccan Quinoa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 sweet potato, peeled and cubed; Olive oil; 100ml quinoa; 200ml cold water; 1 sachet WillPowders tomato bone broth soup; 1 red onion; 1 tbsp balsamic vinegar; A splash of Worcestershire sauce; Dates; Dried apricots; 2-4 garlic cloves; ½ tsp smoked paprika; ½ tsp cumin; Pinch of salt; Lemon juice, to taste; Feta; Pomegranate seeds; Fresh mint, chopped

35 mins

More effort

serves 2

Preparation Time: 10 mins

Cooking Time: 25 mins

Chef Dan Kirkham

This Djooled Moroccan quinoa is a vibrant, flavour-packed dish made with spiced bone broth quinoa, roasted sweet potato, and sticky balsamic onions. Finished with feta, pomegranate, and fresh mint, it’s hearty, nourishing, and full of colour.

Ingredients Method

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1 sweet potato, peeled and cubed
Olive oil
100ml quinoa
200ml cold water
1 sachet WillPowders tomato bone broth soup
1 red onion
1 tbsp balsamic vinegar
A splash of Worcestershire sauce
Dates
Dried apricots
2-4 garlic cloves
½ tsp smoked paprika
½ tsp cumin
Pinch of salt
Lemon juice, to taste
Feta
Pomegranate seeds
Fresh mint, chopped

In your willpowders basket

Bone Broth Soup – Tomato

Instant, rich and creamy tomato bone broth soup – 17g of protein in every delicious mugful. Zero faff: tear, pour,...

17g of protein wrapped up in one creamy, flavourful mug
A deeply nourishing broth thanks to a full 36-hour simmer

£20.00

4.4

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Method

Preheat the oven to 180°C. Toss the cubed sweet potato with a little olive oil and roast for 15 minutes, until golden and tender.
Add the quinoa and cold water to a saucepan. Pour in the tomato bone broth soup and whisk to combine. Bring to a boil over high heat, then cook for 10 minutes, stirring occasionally. Remove from the heat and set aside.
Heat a drizzle of olive oil in a frying pan. Add the red onion, balsamic vinegar and Worcestershire sauce. Cook until softened.
Stir in the chopped dates and apricots, smoked paprika, cumin, salt, lemon juice and garlic. Cook for another 2–3 minutes until fragrant and sticky.
Tip the onion mixture into the quinoa and stir well. Fold through the roasted sweet potato.
Top with crumbled feta, pomegranate seeds, and chopped mint.