MOROCCAN VEGGIE n QUINOA PILAF
Oh the fragrance and exotic taste infusions of Moroccan creations! The use of spices commonly found in Moroccan inspired fare is what makes it so appealing. Have you ever put cinnamon in your savory food creations? Well it just may become a habit for you. Comfort screams out from this pilaf (along with anti-inflammatory benefits). I like to stir in chickpeas that I've tossed in lemon infused olive oil and lemon pepper yet any bean you love will work if you love it.
INGREDIENTS:
3 organic medium to large carrots cut into bite size pieces
1 large or 2 medium beets, cut into bite size pieces
2 tbsp extra-virgin olive oil, divided
1 large onion, diced
2-3 garlic cloves, minced
3/4 cup quinoa, sorghum or millet as desired (soaked 1-24 hours if possible, drain and rinse)
1 tsp each ground cumin and turmeric
1 tsp ground cinnamon plus more if desired
1 tsp sea salt and 1/2 tsp fresh black pepper, as desired
1¼ -1½ cups veggie broth or water pending on soaking time, more if needed
¼ cup freshly squeezed orange juice plus zest of 1 orange
½ cup olives, pitted and sliced
½ cup fresh mint, slivered
1/3 cup toasted almond slivers
TO SERVE:
Spring greens, micro greens, fresh lemon or orange wedges, black currants, sprouts, herb infused olive oil, etc.
DIRECTIONS:
TERI’S TIPS:
Oh the fragrance and exotic taste infusions of Moroccan creations! The use of spices commonly found in Moroccan inspired fare is what makes it so appealing. Have you ever put cinnamon in your savory food creations? Well it just may become a habit for you. Comfort screams out from this pilaf (along with anti-inflammatory benefits). I like to stir in chickpeas that I've tossed in lemon infused olive oil and lemon pepper yet any bean you love will work if you love it.
- Main course pilaf
- Prep time: 10 minutes, bake time 25- 30 minutes
- Vegan, Soy and Gluten-free w/ options
- Serves 6
- Preheat oven to 400 F
INGREDIENTS:
3 organic medium to large carrots cut into bite size pieces
1 large or 2 medium beets, cut into bite size pieces
2 tbsp extra-virgin olive oil, divided
1 large onion, diced
2-3 garlic cloves, minced
3/4 cup quinoa, sorghum or millet as desired (soaked 1-24 hours if possible, drain and rinse)
1 tsp each ground cumin and turmeric
1 tsp ground cinnamon plus more if desired
1 tsp sea salt and 1/2 tsp fresh black pepper, as desired
1¼ -1½ cups veggie broth or water pending on soaking time, more if needed
¼ cup freshly squeezed orange juice plus zest of 1 orange
½ cup olives, pitted and sliced
½ cup fresh mint, slivered
1/3 cup toasted almond slivers
TO SERVE:
Spring greens, micro greens, fresh lemon or orange wedges, black currants, sprouts, herb infused olive oil, etc.
DIRECTIONS:
- Toss carrots and beets separately with 1 tbsp olive oil for each along with a pinch sea salt and cinnamon. Spread out on a roasting pan(s) and roast until tender and caramelized, about 25-30 minutes tossing after 20 minutes. Set aside.
- Meantime, heat a large deep cast iron skillet over medium-high heat, sauté onions, about 4 minutes, then add garlic and continue to sauté another few minutes.
- Next add the quinoa, broth or water, orange juice and seasonings. Bring to a low boil over medium high heat, reduce to low, cover and simmer approx. 10-13 minutes or according to package instructions of the grain you are using. Test for doneness adding more liquid if needed.
- Let stand 10 minutes once cooked then fluff with a fork.
- To assemble: Toss the quinoa pilaf with the carrots, beets, zest, olives, almonds, zest and mint, and toss well.
- Serve warm, at room temperature, or chilled, with extra greens or veggies and garnishes as desired.
TERI’S TIPS:
- If you aren't gluten-free try farro or couscous instead of quinoa
- Serve in a cabbage, Romaine, or radicchio leaf if desired
- This works well as a main and if you’d like it more substantial stir in 1, 14oz can chickpeas, white beans or 2 cups spring peas
- Not eating grains? Make this with cauliflower rice reducing cooking time to 5-6 minutes plus standing time to infuse flavors. I've not made it this way so if you do, please let me know how it worked out for you.