Moroccan Quinoa

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When we went to Disney World last year we ate at a different “country” every night. We love ethnic cuisine and wanted to try out as many as possible. Moroccan was one of our favorites and I’ve been recreating some of the dishes since we’ve gotten home. This Moroccan quinoa is a favorite in our house. They used cous cous but that it often made with plain white flour and even if it is whole wheat, its not sprouted. We soak, sprout, or sour all of our grains and quinoa is very easy to sprout. If you arent into sprouting your grains, just simply soak it for 15 minutes then rinse and drain since quinoa can have a bitter taste if you don’t. Quinoa is a great substitute for cous cous since it’s a similar size.

I served this with a Moroccan fish and vegetable dish. It was also great the next day cold, straight out of the fridge as leftovers for lunch.

Moroccan Quinoa

serves 6

1 Tbs olive oil

1/2 onion, diced

2 cloves garlic, diced

1 1/2 cups quinoa, rinsed

2.5 cups bone broth or water

1/2 tsp each tumeric, cumin, and coriander

1/4 tsp salt

1 lime, zest and juice of

1/2 cup almonds, chopped

1/2 cup raisins

Place oil, onion, and garlic into a saucepan and cook for 2-3 minutes. Add in quinoa and 2.5 cups of water or bone broth. Cook for 15 minutes until water is absorbed and quinoa is cooked. Add spices, lime juice and zest, almonds, and raisins.

 

Nutritional Information

calories: 254

fat: 9 g

sodium: 101 mg (4 %DV)

carbohydrates: 38 g

dietary fiber: 5 g

sugars: 8 g

protein: 8 g

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