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Moroccan Style Quinoa

 

39

Yield

4

servings

Prep

20

min

Cook

3

hrs

Ready

4

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup chickpeas (garbanzo beans)
soaked
1 strip kombu
*
3 small onions
quartered
1 cup carrots
cut in chunks
1 cup turnip
cut into chunks
*
1 teaspoon salt
2 each garlic cloves
1 each bay leaves
*
¼ teaspoon cumin
*
1 x black pepper
to taste
*
2 tablespoons olive oil
2 cups brussels sprouts
2 cups water
¼ teaspoon salt
1 tablespoon olive oil
2 cups 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

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 52926% of calories 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?

 

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