Moroccan Quinoa 'Couscous'
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 oz quinoa2 cups water (or vegetable broth)1 lemon, juice and zest1 oz pine nuts (toasted)1 oz currents (dried)2 dried figs (chopped).5 tsp fennel seeds.5 tsp coriander seeds.25 tsp cinnamon.25 tsp cumin seeds.25 tsp ground cardamom.5 tsp salt.5 tsp pepper2 tbsp fresh parsley, minced
Grind fennel, coriander, cinnamon, cumin, cardamom, salt and pepper together.
Rinse quinoa until water turns clear.
Pour rinsed quinoa into a pre-heated (med heat) non-stick pan, and toast for a minute. Add spice mixture and dried fruit. Stir to combine and add water and lemon juice. Cover and bring to boil. Reduce to simmer and cook uncovered until quinoa is done (about 15 minutes). If too much water is left, cook until evaporated. Let sit for 5 minutes, fluff with fork and add parsley and pine nuts. Add an equal amount of mint, if on hand. Serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Rinse quinoa until water turns clear.
Pour rinsed quinoa into a pre-heated (med heat) non-stick pan, and toast for a minute. Add spice mixture and dried fruit. Stir to combine and add water and lemon juice. Cover and bring to boil. Reduce to simmer and cook uncovered until quinoa is done (about 15 minutes). If too much water is left, cook until evaporated. Let sit for 5 minutes, fluff with fork and add parsley and pine nuts. Add an equal amount of mint, if on hand. Serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 203.0
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 313.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 4.2 g
- Protein: 5.8 g
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