¼ tsp. cayenne pepper (reduce to ⅛ tsp. for less spicy)
3 cups vegetable broth
¾ tsp. salt or to taste (use less if your broth is salty)
½ cup freshly-squeezed orange juice (about 1 orange)
¼ cup freshly-squeezed lemon juice (about 1 lemon)
¼ cup loosely-packed chopped fresh cilantro, mint, or a combination, for serving
¼ cup chopped toasted almonds, for serving
To make the Moroccan spice blend:
Toast all of the whole spices (fennel seeds through allspice berries) over medium heat in a dry skillet, stirring frequently, until fragrant.
Grind them in a spice grinder or with a mortar and pestle. Mix in the rest of the spices and set aside.
To make the one pot Moroccan quinoa:
In a large skillet or wide saucepan, warm olive oil over medium heat. Add the carrot and potato and stir. Cook for 5 minutes, or until starting to soften.
Add the onion and bell pepper, along with another splash of oil if needed and a pinch of salt. Cook for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds more.
Add the spice blend, stir, and cook for 1 minute, or until the spices are fragrant.
Add the red lentils, quinoa, cayenne pepper vegetable broth and salt, and stir. Bring the mixture to a boil, then reduce to a simmer and cover.
Cook, stirring occasionally, until the quinoa, lentils, and vegetables are cooked through, about 20 minutes. If the mixture starts to dry out before it's done, add more vegetable broth. If there is excess liquid, continue cooking with the cover removed.
Stir in the orange and lemon juice, and cook for another minute or two uncovered until the juice is incorporated. Taste for salt, heat, and acid, and adjust as desired.
Serve hot. Fold in chopped herbs and toasted almonds just before serving. After cooling to room temperature, leftovers can be refrigerated for several days.