If I were to pick my favorite type of food, African-influenced flavors would definitely be in the top contenders. They're complex and can add depth to any dish--something I definitely think we lack here the Midwest. A little sweet, a little spicy, a lot aromatic.
This dish may seem a little overwhelming a first because of the long ingredient list, but this is one of those seasonings I like to make in large batches (quadrupling these quantities) and keep in on hand to save myself some time. Another time saver you could utilize is to buy pre-cut vegetables.
You could easily add a source of protein to this dish if that's how you roll, or you could serve it as a side. Bring it to a potluck, or hoard it all to yourself, this dish is versatile enough to do it all. Enjoy!
Citrus Quinoa with Moroccan Spiced Vegetables

Serves 2-4
Ingredients
1 C quinoa
1 1/2 C water
1 tbsp olive oil
1 medium sweet potato
1/2 medium onion
1 zucchini
2-3 carrots
1 tsp cinnamon
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp turmeric
1/2 tsp ginger
1/8 tsp cloves
1/4 tsp nutmeg
1/4 tsp cardamom
salt and pepper, to taste
1 tbsp fresh orange juice
zest of 1/2 orange
Instructions
I. Bring the quinoa and water to a boil on the stove. Once boiling, cover and simmer on medium-low heat for 15-20 minutes or until the water is absorbed. Remove from heat and let sit 5 minutes.
II. While the quinoa is cooking, prepare your veggies. Cut the carrots into 1/4in slices, the sweet potato and zucchini into 1/2in cubes, and roughly chop the onion (I love onion, so I leave my pieces larger).
III. Heat a large skillet over medium heat. Add the sweet potato, carrot and olive oil. Cover and cook for 5-10 minutes, stirring every few minutes. Add the onion and cook for another 5 minutes.
IV. Toss in the zucchini and spices, stirring to combine. Cook for 1-2 minutes.
V. Add the orange juice and zest to the quinoa, and fluff with a fork to combine. Top the quinoa with the vegetables and enjoy!
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