|Home > Nutrition > Healthy Recipes > Moroccan Quinoa|
Nutrition Information:Calories: 270
Protein: 10 g
Carbs: 45 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 40 mg
Fiber: 6 g
|1||In a 3-quart pot, place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables.|
|2||Add salt, garlic, bay, cumin, pepper and 1 Tbsp olive oil. Cover and bring to a boil. Reduce to light boil and cook for 50 minutes. Adjust seasoning to taste.|
|3||While vegetables and chickpeas continue to cook, add 4 cups water and salt to a 2-qt. pot and bring to a boil.|
|4||In a frying pan heat the remaining Tbsp of olive oil. Add quinoa; stir quinoa continuously to toast (about 10 minutes). Add to boiling water, cover and simmer 15 to 20 minutes.|
|5||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.|
|6||Serve by placing a large mound of quinoa on each individual plate. Flatten the mound in the center and fill with vegetables/chickpea mixture.|
|7||Serve with extra stock from the vegetable mixture if desired.|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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