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Moroccan Style Quinoa

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Submitted by cruiseagent

YIELD

4 servings

PREP

20 min

COOK

3 hrs

READY

4 hrs

Ingredients

1 237
1 1
STRIP STRIP KOMBU *
3 3
SMALL SMALL ONIONS
quartered
1 237
CUP ML CARROTS
cut in chunks
1 237
CUP ML TURNIP
cut into chunks *
1 5
TEASPOON ML SALT
2 2
EACH EACH GARLIC CLOVES
1 1
EACH EACH BAY LEAVES *
¼ 1.3
TEASPOON ML CUMIN
1 1
X X BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML OLIVE OIL
2 473
2 473
CUPS ML WATER
¼ 1.3
TEASPOON ML SALT
1 15
TABLESPOON ML OLIVE OIL
2 473
CUPS ML QUINOA

Directions

In a 3-quart pot, bring chickpeas, kombu and soaking water to a boil.

Cover, reduce heat to medium and boil for 2 hours.

Add water as necessary so that water just covers the chickpeas.

Remove 2 cup liquid from the pot and set aside in a 2-quart pot.

Place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables.

Add salt, garlic, bay, cumin, pepper and olive oil.

Cover and bring to a boil.

Reduce to light boil and cook for 40 minutes.

Add Brussels sprouts and cook an additional 10 minutes.

Adjust seasoning.

While vegetables and chickpeas continue to cook, add 2 c. water and salt to the stock in the 2 quart. pot and bring to a boil. Heat a thin pan, add oil and, while stirring continuously, toast quinoa for 10 minutes.

Add to boiling stock, cover and simmer 15 to 20 minutes.

Remove from heat.

Allow to sit for 5 to 10 minutes. Gently mix from top to bottom with a damp wooden spoon.

Cover pot and allow to rest for another 5 to 10 minutes.

Serve by placing a large mound of quinoa on each individual plate.

Flatten the mound in the center and fill with vegetables and Pour ½ cup of hot stock over all and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 529 26% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1064mg 44%
Total Carbohydrate 28g 28%
Dietary Fiber 11g 42%
Sugars g
Protein 33g
Vitamin A 114% Vitamin C 56%
Calcium 12% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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