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What is Quinoa?

Quinoa

The tips to cooking Moroccan Quinoa and Roasted Vegetables!

As Quinoa does not have a strong flavour, actually it is quite bland, I cook the Quinoa with chicken stock! I cook 2 cups of Quinoa (organic white quinoa)  to 4 1/4 cups of gluten free chicken stock.

Depending on the quinoa you might need to experiment with the amount of water you need to use, in your rice cooker.

(1/4  cup of stock/water can make all the difference!) 

Once it has finished cooking in the rice cooker, I use a fork to separate and fluff up the quinoa.

Recipe for Moroccan Quinoa and Roasted Vegetables – Gluten Free!

• 2 cups of quinoa  – I use organic white quinoa
• 4 1/2 cups of chicken stock
• 1 cup of pumpkin – diced
• 3/4 cup of zucchini – diced
• 1/2 cup of eggplant- diced
• 1/2 cup of diced capsicum
• Cumin seeds or ground cumin
• Coriander Seeds or ground coriander seeds.
• 1 teaspoon of paprika
• 2 tablespoons of olive oil
• 1 lime or lemon – juice and zest
• Fresh coriander
• Salt and cracked black pepper

• Preheat the oven to cook the vegetables. Diced the vegetables and add them to a bowl. Add two tablespoon of olive oil, the paprika, cumin seeds and coriander seeds and mix, so the vegetables are covered with the oil and seeds.
• Place them on an oven tray and cook in the oven for 1/2 hour or until they start to turn golden brown.
• While the vegetables are cooking, cook the quinoa in a rice cooker, with the chicken stock. When it is cooked, use a fork to fluff the quinoa.
• Once the vegetables and quinoa are cooked, combine them together, and add the coriander, salt, pepper, and fresh lime/lemon juice and mix. Top with coriander (cilantro) leaves.

Moroccan Quinoa and Roasted Vegetables - GF!

 

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Author: www.sparklesintheeveryday.com

Serves: 4

Ingredients

• 2 cups of quinoa - I use organic white quinoa
• 4½ cups of chicken stock
• 1 cup of pumpkin - diced
• ¾ cup of zucchini - diced
• ½ cup of eggplant- diced
• ½ cup of diced capsicum
• Cumin seeds or ground cumin
• Coriander Seeds or ground coriander seeds.
• 1 teaspoon of paprika
• 2 tablespoons of olive oil
• 1 lime or lemon - juice and zest
• Fresh coriander (cilantro) leaves
• Salt and cracked black pepper

Instructions

1. Preheat the oven to cook the vegetables. Diced the vegetables and add them to a bowl. Add two tablespoon of olive oil, the paprika, cumin seeds and coriander seeds and mix, so the vegetables are covered with the oil and seeds.
2. Place them on an oven tray and cook in the oven for ½ hour or until they start to turn golden brown.
3. While the vegetables are cooking, cook the quinoa in a rice cooker, with the chicken stock. When it is cooked, use a fork to fluff the quinoa.
4. Once the vegetables and quinoa are cooked, combine them together, and add the coriander, salt, pepper, and fresh lime/lemon juice and mix. Top with coriander (cilantro) leaves.

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