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Homemade Moroccan Quinoa Bowl Recipe

March 20, 2015

This is the recipe from my recent Instagram of my Homemade Moroccan Quinoa Bowl! Quinoa is a great staple and so easy to prepare. I like to make a big batch in the beginning of the week, and then get creative with toppings for my lunch or dinner. I always try to incorporate protein and vegetables into my quinoa bowl toppings. This dish is vegan (in this picture, I added a side of eggs, but that is totally optional!). Future post to come on meal prep!

 

Ingredients:

  • 3 cups quinoa, cooked*

  • 1 tbsp ground cumin

  • 1 tbsp cinnamon

  • 1 large onion, chopped

  • 2 cloves garlic, finely chopped

  • 2 cans (14.5 fl oz) organic diced tomatoes

  • 1 large can (29oz) chickpeas, rinsed and drained

  • 1/4 cup raisins

  • 1 sweet potato, washed and diced into 1/2 inch cubes

  • 2 tbsp olive oil

  • Sea salt to taste

  • Pepper to taste

  • Fresh parsley, chopped (garnish)

  • Fresh hummus (optional side)

 

Directions:

  1. Cook quinoa using instructions on package. I cook mine in water, and then drizzle with olive oil once fully cooked. 

  2. Saute the onions and garlic in 1 tbsp of olive oil until soft over medium-high heat in a large non-stick saucepan, about 5 minutes.

  3. Add the sweet potato, and drizzle over another tablespoon of olive oil. Cook this for an additional 5-6 minutes on medium-high heat. I like to add a bit of water to speed up the softening process for the sweet potato.

  4. Add the 2 cans of organic diced tomatoes, then add the cumin and cinnamon and stir. Cover with a lid over medium heat. Stir occasionally for about 15 minutes.

  5. Once the sweet potatoes have softened a bit, add the raisins and chickpeas. Mix thoroughly. Cover again, and let sit at medium-high heat for an additional 5 minutes. Sprinkle sea salt and pepper to taste. Drizzle extra olive oil if necessary. Remove from heat.

  6. Serve over 1/2 cup of fresh cooked quinoa. Garnish with chopped fresh parsley, and a scoop of fresh hummus on the side (I added egg in this photo instead, make it your own!). Enjoy!

 

*Remember, quinoa expands when cooked! This recipe calls for 3 cups cooked, not dry! Make sure you cook accordingly.

 

Tip: To speed up the cooking process, you can add already cooked sweet potato and save on cooking time (just skip step 3, and reduce cooking time in step 4). However, you don't want the sweet potato too soft in this dish; I recommend cooking the sweet potato until it is soft but slightly firm, not mushy.

 

Xoxo,

Stefani

 

 

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