One Pan Moroccan Inspired Quinoa Traybake (Gluten Free, Vegan)

Prep: 5 minutesCook: 70 minutesTotal: 75 minutes
Yield: serves 3 - 4Categories: Dinners, Soups/Sides
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This Moroccan inspired quinoa traybake is easy to make and really delicious with lots of light, fresh flavours. It is packed full of nutrients and is an easy way to add vegetables into your daily diet! It is versatile in the sense that it can be eaten on its own as a full meal or as a side to make up part of a larger feast and it reheats well.

Although this recipe takes quite a long time in the oven, it is really easy to make as there is so little to do in terms of preparation. The quinoa cooks in the bottom of the tray with the water so there is no need to faff around preparing this separately, meaning there is also hardly any washing up, bonus!

In this recipe I use one chilli but you can feel free to use as much as you want or you could skip this ingredient entirely, the same goes for the harissa and tahini.A lot of the ingredients used in this recipe are pantry staples meaning that this is a great dish to make when you need to do a food shop. Alternatively, you could really mix this up and add in whichever extra vegetables you preferred.

Ensure that you check the quinoa packet instructions incase it needs soaking prior to use, skipping this step will result in bitter tasting quinoa that will ruin the dish. 

If you enjoy this quinoa traybake and want to explore other recipes using quinoa check out my Sweet Potato & Quinoa Stew recipe and my Moroccan Inspired Quinoa Salad.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 500g 3 + 1/4 cups sweet potato
  • 300ml 1 + 1/4 cups water
  • 100g 1/2 cup quinoa
  • 1 small cauliflower
  • 1 can chickpeas
  • 1 handful raisins
  • 2 tbsp harissa (plus extra to serve)
  • 2 tbsp tahini
  • 1 chilli
  • 1 vegetable stock cube
  • few sprigs coriander
  • 1/2 tsp sumac
  • 1/2 tsp tumeric
  • 1/2 tsp cumin
  • pinch sea salt
  • splash olive oil


  1. Chop the sweet potato into bite sized chunks and place into a large ovenproof dish, coat in a little bit of olive oil and sea salt
  2. Chop the cauliflower into florets, discarding the leaves, and coat a little bit of harissa onto each one before placing into the tray
  3. Bake in a preheated oven for forty minutes at 180 degrees Celsius. Check on them after twenty minutes to shake the tray and ensure nothing is burning
  4. Add the quinoa, water and stock cube to a jug along with the drained chickpeas and raisins
  5. Mix well so the stock cube disintegrates before pouring the mixture over the tray, try to spread the quinoa out so it sits between the chunks of potato and cauliflower to enable it to cook more evenly
  6. Sprinkle the cumin, turmeric, sumac and sea salt to taste over the contents of the tray and top with the roughly chopped coriander and chilli, discarding the seeds
  7. Cover the tray with foil and place in the oven and cook for twenty minutes at 180 degrees. Remove from the oven and stir the quinoa before placing back in the oven for a further ten minutes at the same temperature
  8. Remove the foil and fluff up the quinoa using a fork. Drizzle the tahini over the top of the tray along with some extra harissa, coriander and chilli before serving if desired


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