Pages

Wednesday, December 5, 2012

Morrockin' Quinoa



I made this as a side dish but add some chickpeas or tofu and it can be a whole meal.  Colourful, flavourful and delicious!

Morrockin' Quinoa

1 onion, diced
1/4 cup red wine vinegar
3-4 cloves garlic
1/2 tsp salt
2 tsp harissa spice blend (purchased or homemade)
1/2 cup red quinoa
300g box frozen, chopped spinach, thawed, or 1 lb fresh baby spinach
1 cup olives, pitted and halved (Spanish or sundried are best)
8 artichoke hearts, quartered (canned, or frozen, not marinated in oil)
1 cup white quinoa
1 28oz can diced tomatoes, with juice
2 cups water
Juice and zest of a lemon

 
Saute onion, garlic and red quinoa with vinegar, garlic and seasonings in a large skillet over medium heat for 3-4 minutes.  Add all remaining ingredients, except lemon, turn heat down to medium-low, cover and cook until all the water has been absorbed.  Add lemon zest and lemon juice just before serving.  Serves 6 as a side dish and 4 as a main. Freezes well.

This recipe has been submitted to this week's Wellness Weekend on Diet, Dessert & Dogs.

No comments:

Post a Comment