Musician and blogger, Amanda Palmer, gave this TED talk back…
With all the amino acids and fibre contained in quinoa, along with numerous other benefits, there’s no reason why you can’t swap out your regular side dish of rice or pasta for this healthy alternative. I was a massive fan of couscous, but since shacking up with my gluten-free partner, I found with a few tweaks my usual dish was just as tasty as it ever was, AND it was better for us.
Give this quick and easy recipe a go. With a tasty mix of Moroccan favours, including a heathy serving of dried fruit and nuts; this dish is delicious, and is just as nice packed cold for lunch!
Spiced Moroccan Quinoa
Makes: Approx. 4 cupsCooking and prep time: 30 minutes.
- 1 Cup Uncooked Quinoa
- 2 Cups Water Boiled
- 1/2 Vegetable Stock Cube
- 1 tsp Mild Curry Power
- 1/2 tsp Turmeric
- 1/4 tsp Sweet Paprika
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Coriander
- Handful of Chopped Walnuts
- Handful of Dried Currents (Chopped Dried Cranberries or Apricot would also work)
- 1 tbs Olive Oil
- 50g Butter (vegans can omit this and add extra oil)
- Salt (to taste)
1. Add quinoa and half stock cube to already boiling water. Continue to boil for 12 minutes, covered and on a medium heat until quinoa is tender.
2. Turn off heat.
2. Add all spices, nuts, fruit, along with Olive Oil, Butter and Salt. Stir briefly until butter melts.
3. Cover again and allow to stand for 15 minutes.
4. Taste test, adjust salt or spices according to your tastes. Quinoa is ready to eat!
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