Quinoa with Moroccan-style vegetables – Vegetarian

Imagine a delightful lunch or a flavorful dinner bursting with exciting aromas and textures – a true treat for your taste buds!

And the secret ingredient? – 100g of quinoa, a powerhouse of goodness! It’s packed with:

• Vitamin B1 (thiamine) – 0.36 mg
• Vitamin B2 (riboflavin) – 0.32 mg
• Vitamin B3 (niacin) – 1.52 mg
• Vitamin B6 – 0.49 mg
• Vitamin B9 (folic acid) – 0.184 mg
• Choline – 70 mg
• Vitamin E – 2.4 mg
• Calcium – 47 mg
• Iron – 4.6 mg
• Magnesium – 197 mg
• Manganese – 2 mg
• Phosphorus – 457 mg
• Potassium – 563 mg
• Sodium – 5 mg
• Zinc – 3.1 mg

So, why wait? Elevate your meals with the incredible benefits of quinoa!

Ingredients: (for 4 servings)

• 250 g quinoa
• 2 bell peppers
• 3 kapia peppers
• 5 medium tomatoes
• 1 medium eggplant
• 1 chili pepper
• 1 large onion
• 1 piece of ginger
• 2 cloves of garlic
• 100 g canned chickpeas
• spice mix of: half a teaspoon of coriander seeds and 2 teaspoons of curry powder
• olive oil
• 100 g yogurt (for serving) – For the vegan version, omit the yogurt
• mix raisins and dried apricots (for serving)
• fresh mint (for serving)
• avocado (for serving)
• Moroccan sauce made from (mix all together in a bowl):

1. 7 tablespoons water
2. 60 g concentrated tomato paste
3. 1 teaspoon sweet paprika
4. 1/2 teaspoon ground cinnamon
5. 1/2 teaspoon cumin powder
6. 1 teaspoon turmeric
7. 1/2 teaspoon ground coriander
8. 1/2 teaspoon ground ginger
9. 1/2 teaspoon ground cardamom
10. 1 teaspoon cayenne pepper
11. 1 teaspoon garlic powder
12. 1 teaspoon onion powder
13. ground pepper

Preparation:

Wash and clean the vegetables as follows: cut the tomatoes into cubes, cut the onion into 4 and then into thin slices, cut the peppers into coarse pieces, cut the eggplant into large cubes, peel and chop the ginger, peel and slice the garlic, cut the chilli pepper into small pieces and remove the seeds or not, depending on how spicy you like it. Drain the chickpeas from the can, rinse under cold running water in a sieve and set aside.

Begin by preparing the quinoa. Rinse it in several changes of water until the water runs clear, ensuring any bitterness is removed. Then, cook the quinoa following the packet instructions – usually around 15 minutes of simmering will do the trick. Once cooked and fluffy, drain it well and set it aside.

Now, grab a large wok and add enough oil to coat the bottom generously. Heat it over medium heat. Add the cubed eggplant and stir-fry for about 5 minutes, until it starts to soften. Next, toss in the sliced peppers, combine them with the eggplant, and continue to stir-fry for another 2 minutes. Finally, add the minced garlic, grated ginger, and finely chopped chilli pepper to the wok. Stir everything together and cook for an aromatic 2-3 minutes.

Now, add the spice mixture to the wok and stir it in well, allowing it to cook and release its aromas for approximately 1 minute. Introduce the diced tomatoes and the Moroccan sauce, ensuring they are well combined with the other ingredients. Place a lid on the wok and let everything simmer gently for 10 minutes, stirring every so often. Lastly, add the chickpeas to the mixture, stir them in thoroughly, replace the lid, and cook for an additional 2 minutes to heat through.

For a delightful presentation, arrange a bed of the warm quinoa on each plate. Layer your chosen vegetables over the quinoa, then add a generous spoonful of yogurt and beautifully sliced avocado. Season the avocado with a touch of salt and freshly ground pepper. Garnish with bright green mint leaves, plump raisins, and tender pieces of apricot. Serve this vibrant salad warm to enjoy the contrasting temperatures and flavors.

If you try the recipe, let me know how you liked it ☺️

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