(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meatless & Vegetarian pg 2QUINOA RECIPES >>>>> >  Moroccan Style Vegetarian Quinoa



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


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%


The National 5 A Day Program -



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2017 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages