Moroccan Style Quinoa

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Moroccan-style savory and satisfying main that brings home-style flavor to your table
Moroccan Style Quinoa recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Moroccan main features Chickpeas, soaked, “strip kombu sea weed, Onions, quartered. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Moroccan Style Quinoa recipe image
Print Recipe
0 Add to Favorites

Moroccan Style Quinoa

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 232.3

Description

This Moroccan main features Chickpeas, soaked, "strip kombu sea weed, Onions, quartered. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Stock 1 ts Salt 2 ea Garlic cloves 1 ea Bay leaf 1/4 ts Cumin Pepper, to taste 2 tb Olive oil 2 c Whole Brussels sprouts 2 c Water 1/4 ts Salt 1 tb Olive oil 2 c Quinoa In a 3-qt.
  2. pot, bring chickpeas, kombu and soaking water to a boil.
  3. Cover, reduce heat to medium and boil for 2 hours.
  4. Add water as necessary so that water just covers the chickpeas.
  5. Remove 2 c.
  6. liquid from the pot and set aside in a 2-qt.
  7. pot.
  8. Place onions, carrots and turnips on top of the chickpeas and
  9. add enough water or stock to just
  10. cover vegetables.
  11. Add salt, garlic, bay, cumin, pepper and olive oil.
  12. Cover and bring to a boil.
  13. Reduce to light boil and cook for 40 minutes.
  14. Add Brussels sprouts and cook an additional 10 minutes.
  15. Adjust seasoning.
  16. While vegetables and chickpeas continue to cook, add 2 c.
  17. water and salt to the stock in the 2-qt.
  18. pot and bring to a boil.
  19. Heat a thin pan, add oil and, while stirring continuously, toast quinoa for 10 minutes.
  20. Add to boiling stock, cover and simmer 15 to 20 minutes.
  21. Remove from heat.
  22. Allow to sit for 5 to 10 minutes.
  23. Gently mix from top to bottom with a damp wooden spoon.
  24. Cover pot and allow to rest for another 5 to 10 minutes.
  25. Serve by placing a large mound of quinoa on each individual plate.
  26. Flatten the mound in the center and fill with vegetables and chickpeas.
  27. Pour 1/2 c.
  28. of hot stock over all and serve hot

Nutrition Facts

Servings 4

Amount Per Serving
Calories 232.3kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 2579.2mg108%
Total Carbohydrate 40.5g14%
Dietary Fiber 9.8g40%
Sugars 12.1g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, carrots, chickpeas, chunks, cut, kombu, main, moroccan, onions, quartered, quinoa, sea, simmering, soaked, strip, style, title, turnips, vegan, vegetarian
Recipe Card powered by WP Delicious

Leave a Comment