Moroccan Quinoa Veggie Bowl Recipes
MOROCCAN QUINOA VEGGIE BOWL
Moroccan flavors are infused in this healthy quinoa salad that can be served with any protein of choice. A unique recipe simple enough for anyone to re-create.
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook quinoa according to package instructions. Cool completely.
- Preheat oven to 425°. Place squash and eggplant on separate baking sheets and spread in a single layer.
- Add half the cumin, paprika, salt, and black pepper to the eggplant, followed by 3 tablespoons of oil. Toss to coat. Add remaining cumin, paprika, salt, and pepper to the yellow squash. Drizzle with remaining 2 tablespoons of olive oil. Toss to coat. Roast, turning once, until golden and tender, 25-30 minutes. Cool on sheets.
- In a small bowl, combine the dressing ingredients. Set aside.
- In a large bowl, place the cooked quinoa, raisins, chickpeas, roasted veggies, and fresh cilantro. Add the dressing and combine. Serve immediately.
MOROCCAN QUINOA VEGGIE BOWL
Moroccan flavors are infused in this healthy quinoa salad that can be served with any protein of choice. A unique recipe simple enough for anyone to re-create.
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook quinoa according to package instructions. Cool completely.
- Preheat oven to 425°. Place squash and eggplant on separate baking sheets and spread in a single layer.
- Add half the cumin, paprika, salt, and black pepper to the eggplant, followed by 3 tablespoons of oil. Toss to coat. Add remaining cumin, paprika, salt, and pepper to the yellow squash. Drizzle with remaining 2 tablespoons of olive oil. Toss to coat. Roast, turning once, until golden and tender, 25-30 minutes. Cool on sheets.
- In a small bowl, combine the dressing ingredients. Set aside.
- In a large bowl, place the cooked quinoa, raisins, chickpeas, roasted veggies, and fresh cilantro. Add the dressing and combine. Serve immediately.
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- Make the quinoa: in a medium lidded saucepan or pot, heat the oil. Add the garlic, cumin, ginger, cinnamon stick and salt. Sauté over medium heat until fragrant, about 30 seconds. Stir in the quinoa and continue to cook until the grains are lightly toasted. Cover with 2 cups of water (careful the pan will steam aggressively) and bring to a boil over high heat. Cover and cook for 17 minutes, or until the liquid is absorbed and the quinoa is pearled and fluffy. Remove the cinnamon stick, stir in the raisins, and set aside.
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- Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
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