MOROCCAN STYLE VEGETARIAN QUINOA
Makes 4 main dishes or 8 side servings.
• 1 can (14 oz.) chickpeas, rinsed
• 3 small onions, quartered
• 1 cup carrots, cut in chunks
• 1 cup turnips, cut in chunks
Make stock by combining the following ingredients:
• 1/2 tsp. salt
• 2 garlic cloves
• 1 bay leaf
• 1/4 tsp. ground cumin
• Pepper, to taste
• 2 Tbsp. olive oil
• 2 cups whole Brussels sprouts
• 2 cups water
• 1 Tbsp. olive oil
• 1 Tbsp. lemon or lime juice
• 2 cups quinoa
In a 3-qt. 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 2 Tbsp. 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 to taste.
While vegetables and chickpeas continue to cook, add 4 cups water and salt to a 2-qt. pot and bring to a boil.
In a frying pan heat the remaining Tbsp. of oil. Add quinoa; stir quinoa continuously to toast (about 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 vegetable/chickpea mixture.
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/chickpea mixture.
Pour 1/2 c. of hot stock over all and serve hot.
Nutritional Analysis for main dish serving (4):
Calories 579, Total Fat 16g, Saturated Fat 2g, Carbohydrates 94g, Protein 19g, cholesterol 0mg, Fiber 16g, sodium 563mg. Carbohydrates 63% Protein 13% Fat 24%
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