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Moroccan Style Quinoa

Moroccan Style Quinoa recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 232.3
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 cup Chickpeas, soaked
  • 1 ea "strip kombu sea weed
  • 3 small Onions, quartered
  • 1 cup Carrots, cut in chunks
  • 1 cup Turnips, cut in chunks
Directions
  1. 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. 2
    pot, bring chickpeas, kombu and soaking water to a boil.
  3. 3
    Cover, reduce heat to medium and boil for 2 hours.
  4. 4
    Add water as necessary so that water just covers the chickpeas.
  5. 5
    Remove 2 c.
  6. 6
    liquid from the pot and set aside in a 2-qt.
  7. 7
    pot.
  8. 8
    Place onions, carrots and turnips on top of the chickpeas and
  9. 9
    add enough water or stock to just
  10. 10
    cover vegetables.
  11. 11
    Add salt, garlic, bay, cumin, pepper and olive oil.
  12. 12
    Cover and bring to a boil.
  13. 13
    Reduce to light boil and cook for 40 minutes.
  14. 14
    Add Brussels sprouts and cook an additional 10 minutes.
  15. 15
    Adjust seasoning.
  16. 16
    While vegetables and chickpeas continue to cook, add 2 c.
  17. 17
    water and salt to the stock in the 2-qt.
  18. 18
    pot and bring to a boil.
  19. 19
    Heat a thin pan, add oil and, while stirring continuously, toast quinoa for 10 minutes.
  20. 20
    Add to boiling stock, cover and simmer 15 to 20 minutes.
  21. 21
    Remove from heat.
  22. 22
    Allow to sit for 5 to 10 minutes.
  23. 23
    Gently mix from top to bottom with a damp wooden spoon.
  24. 24
    Cover pot and allow to rest for another 5 to 10 minutes.
  25. 25
    Serve by placing a large mound of quinoa on each individual plate.
  26. 26
    Flatten the mound in the center and fill with vegetables and chickpeas.
  27. 27
    Pour 1/2 c.
  28. 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
Read it online: https://www.chefs-mate.com/recipe/moroccan-style-quinoa/