Moroccan Quinoa

Sunday night is a great night for me to try different recipes out. A couple weeks ago I got the new Clean Eating magazine issue and put this recipe aside as I knew I wanted to give it a try. If you like flavour and have a good spice collection or have a bulk store with all the spices nearby give this one a try.

Of course I put my own spin on it and made it 'detox friendly'......

• 3 tsp olive oil
• 3 cloves garlic, minced
• 1 tbsp Ras El Hanout (recipe below)
• 1 large sweet potato, peeled and diced
• 2 small turnips, peeled and diced
• 1 medium zucchini, diced
• 2 carrots, peeled and diced
• ¼ head cabbage, diced (I used preshredded colesaw from the grocery store!)
• ½ red pepper, cut into chunks
• ½ tsp salt
• 1 16oz can of chickpeas, drained and rinsed
• 2 cups of quinoa
• ½ cup fresh cilantro, chopped

Ras El Hanout
• 11/2 tsp cinnamon
• 1 tsp ginger
• 1 tsp turmeric
• ½ tsp pepper
• ½ tsp all spice
• 11/2 tsp ground cumin
• ½ tsp coriander

Combine spices in a small bowl.

Heat oil in large stockpot over med high heat, add garlic and Ras El Hanout stir until brown. Then add next 5 ingredients. Pour in enough water to cover veg. Cover and cook 25-30 minutes or until veg are soft but not fully cooked.

Ladle out 3 cups of broth and veg (11/2 cups each) Puree in blender until thick. Add back to stew. I originally didn't measure and made it too watery :(

Mix in chickpeas and bring to a simmer. Cook covered for 10-15 minutes.

While stew is cooking boil 4 cups of water in a sauce pan over high heat. When water comes to a boil add quinoa cover and reduce heat to medium cook for 12 minutes. After 12 minutes remover from heat and let stand 15 minutes. Fluff with fork.

To serve, place ½ cup of quinoa in a bowl. Pour 1 cup of vegetable mixture over quinoa and sprinkle with cilantro.

Of course it makes a huge pot so I froze a couple of jars and had it for lunch all this week so far!!!!