Moroccan Roasted Vegetable Quinoa

On May 16, 2016, in Recipes, by Chris Baccus
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If I’m being honest, this recipe is a bit “kitchen sink.” Meaning, I looked into the refrigerator wondering what to make with all the various vegetables I had after a stop this weekend at the La Canada Farmers Market and Whole Foods.

I then took a look at my pantry to figure out which grain or bean to use. After some back and forth with a bag of tri-color couscous and rainbow quinoa, I went quinoa. The choice was simple, since I barely had any couscous left.

What I like about this recipe is it’s flexibility. If you don’t have parsnips, use some peapods or maybe a potato. Just play around with it and experiment on your own.  You can even add some dried cranberries or almond slices.

Create away! Or not and follow the recipe below exactly as I have it.

Moroccan Roasted Vegetable Quinoa
Serves 2-3

1 cup quinoa, uncooked
2 cups water
pinch of saffron
salt

2 cups chopped kale
3 carrots, peeled and cut into 1-inch pieces
1 parsnip, peeled and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 stalks celery, sliced 1/2-inch
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons cumin
pinch of saffron
salt and pepper to taste

Preheat oven at 400 degrees. Add carrots, parsnip and red onion to a baking tray lined with foil. Toss together with 1 teaspoon of turmeric, 1 teaspoon, ground cardamom, 1 teaspoon cumin, 2 tablespoons of olive oil and add salt and pepper. Heat for 30 minutes in the oven. Turning every 10 minutes so the vegetables don’t stick or burn to the foil.

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Heat quinoa and water adding saffron and salt to a small pan. Cover and bring to a boil. Once at boil, reduce to a simmer and keep covered cooking for 15 minutes until the water is all absorbed. Turn off heat and set aside keeping covered to stay warm.

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Once the quinoa is done, heat 1 tablespoon of olive oil in a saute pan and add celery and kale along with remaining teaspoon of turmeric, cardamom and cumin.  Toss and saute for 2 minutes. Don’t let the kale get wilted, keep it cooked but still firm. Remove from heat and set aside.

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Assemble dished with a small mound of quinoa and then place kale and celery mixture on quinoa.  Finally, add the roasted vegetables to complete. Optionally, you can add some chopped green onions or scallions.

Enjoy!

 

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Moroccan Couscous with Saffron

On May 18, 2012, in Featured, Recipes, by Chris Baccus
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I’m not much of a celebrity follower.  Though I have come to enjoy one celebrity’s blog covering some great vegetarian food choices and recipes. Actress Alicia Silverston is anything but Clueless when it comes to finding good things to eat.

This recipe is a simple roasted vegetable medley with butternut squash, zucchini, carrots and onions atop of some saffron and cumin flavored couscous is a great way to get your vegetables and protein.

It’s definitely worth trying out and be sure to checkout some other recipes from her website. I have my next selection already picked out – Mardi Gras Jambalaya.

Full Recipe: Kinds Classics Moroccan Couscous with Saffron.

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Chickpea Biryani

On April 21, 2012, in Recipes, by Chris Baccus
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I love Biryani. Usually I’ll order it with chicken, but it makes a decent vegetarian option for a Meatless Monday.

 

This simple recipe is worth trying. My only change is use 1 serrano pepper instead of two.  We found the two peppers too spicy.  Adjust to your preference.

Full Recipe: Chickpea Biryani

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Vegan Paella

On March 16, 2012, in Recipes, by Chris Baccus
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Paella is one of my absolute favorite dishes.  Of course, I’m talking more about a traditional Spanish Paella full of shrimp and sausage.  This vegetarian take on Paella from a new cookbook I received for my birthday last month, takes a vegan attempt at this classic dish. I skipped the setan meat substitute which was probably a mistake, but my wife and I just don’t care for the fake meat-like substances.

The dish is a combination of cooked vegetables that are then added to a pot of saffron flavored risotto.  The combination provides great flavor and it is a dish worthy of making again; however, it’s the Paella attribution that bothers me here.

Personally, I just don’t think anything without shrimp and sausage can be called Paella, even with the fake meat-like substitutes. So I like to see this dish as a good vegetable and rice dish.  Seeing it through that lens makes it a great option for a Meatless Monday dish or a night when you need to take a break from a real Paella.

Full the Recipe see the Amazon cookbook’s page (Editorial Review Section) as it is published there in its entirety: Vegan Paella

 

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