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How To make Moroccan Style Quinoa

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1 c Chickpeas, soaked
1 ea 2"strip kombu sea weed
3 sm Onions, quartered
1 c Carrots, cut in chunks
1 c Turnips, cut in chunks
Stock 1 ts Salt
2 ea Garlic cloves
1 ea Bay leaf
1/4 ts Cumin
Pepper, to taste 2 tb Olive oil
2 c Whole Brussels sprouts
2 c Water
1/4 ts Salt
1 tb Olive oil
2 c Quinoa
In a 3-qt. 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 c. liquid from the pot and set aside in a 2-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 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-qt. 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 chickpeas. Pour 1/2 c. of hot stock over all and serve hot.

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Moroccan Quinoa Salad

Moroccan Quinoa Salad

Servings - 5

INGREDIENTS
Soaked white chickpeas - 400 grams
Water - 500 milliliters
Water - 300 milliliters
Olive oil - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Ouinoa - 100 grams
Cumin powder - 1 teaspoon
Turmeric - 1/8 teaspoon
Dry ginger powder - 1/4 teaspoon
Red chili - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Cayenne pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
Olive oil - 2 tablespoons
Tahini paste - 2 tablespoons
Olive oil - 2 tablespoons
Lemon juice - 1 tablespoon
Apple cider vinegar - 1 1/2 tablespoons
Honey - 2 teaspoons
Garlic powder - 1/2 teaspoon
Turmeric - 1/8 teaspoon
Cayenne pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Cucumber - 90 grams
Carrots - 80 grams
Seedless dates - 40 grams
Onions - 40 grams
Mint - 2 tablespoons
Feta cheese - 80 grams
Spinach 30 grams

PREPARATION
1. Take a pressure cooker, add 40 grams soaked white chickpeas, 500 milliliters water.
2. Cover it with lid and cook until you hear 4 - 5 whistles.
3. Take a heavy skillet, add 300 milliliters water, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and stir well.
4. Add 100 grams quinoa and cook for 1 - 2 minutes.
5. Cover it with lid and cook for 15 minutes.
6. Open the lid and stir well. Remove it from heat.
7. In a bowl, add 1 teaspoon cumin powder, 1/8 teaspoon turmeric, 1/4 teaspoon dry ginger powder, 1/2 teaspoon red chili, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt and mix it well.
8. In a bowl, add boiled chickpeas, prepared seasoning, 2 tablespoons olive oil and mix it well.
9. Transfer, this into a baking tray and spread it evenly.
10. Preheat the oven to 400°F/200°C. Bake for about 30 minutes.
11. In a bowl, add 2 tablespoons tahini paste, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 1/2 tablespoons apple cider vinegar, 2 teaspoons honey, 1/2 teaspoon garlic powder, 1/8 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt and mix it well.
12. In a bowl, add baked chickpeas, boiled quinoa, 90 grams cucumber, 80 grams carrots, 40 grams seedless dates, 40 grams onions, 80 grams feta cheese, 30 grams spinach, 2 tablespoons mint, prepared dressing and mix it well.
13. Serve.

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Quinoa Salad – Bruno Albouze

Healthy, nutritious, and damn good!
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Revealing | Unique Moroccan Quinoa Recipe |

Ingredients:

Quinoa 1 cup
Carrots chopped 1/2 cup
Carrots shredded 1/2 cup
Fresh Cilantro 1 cup
Diced bell pepper 1/2
Cucumber Diced 1 cup
Olive oil 2 tbsp
Fresh Lemon juice 1 medium
Honey to taste or 1 tbsp
Mint dry 1 tsp
Cumin powder 1 tsp
Black pepper 1 tsp
Salt to taste

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