Greetings fellow quinoa lovers!
I’m Lauren, and I blog over at Oatmeal with a Fork. Just to tell you a bit about me, I live in Tucson, Arizona with my husband and our two little girls, Jade and Natalie.
My passion for healthful cooking and baking originated with my dad, but it didn’t truly blossom until my health took a turn for the worst. In my late teens, I began experiencing an onslaught of symptoms, including multiple food allergies and chemical sensitivities, that rapidly decreased my quality of life.
Though this was an extremely difficult time for me, it all led to the inception of my blog, where I create delicious, allergy-friendly recipes and hope to inspire others in similar circumstances.
I’m extremely happy to have connected with Wendy and to be able to share with you one of my recipes!
I’ve been making and tweaking this dish for a while now, trying to get the spice proportion just right. I’ve always enjoyed turmeric, but since learning of its many health benefits (including aiding with allergies), I’ve been even more motivated to include it in recipes.
Though not truly ‘Moroccan’, I enjoy pairing the quinoa with roasted broccoli, though you could use cauliflower or even cubed potatoes in place of it. The roasted chickpeas add a nice, subtle crunch to the dish, and make this more of a meal than a side.
I hope you all enjoy this if you try it, and please stop by and visit me sometime!
What are your favorite spices to cook with?
Aside from turmeric, I really enjoy saffron, oregano, and cloves.
- 1 c. dry quinoa
- 2 T. olive oil
- 3 c. broccoli, chopped into small pieces
- 1 can chickpeas, rinsed, drained, and patted dry
- 1/2 t. sea salt
- fresh black pepper
- 1 T. coconut oil
- 1/2 c. yellow onion, chopped fine
- 2 garlic cloves, minced
- 1 1/2 t. coriander
- 3/4 t. cumin
- 1/4 t. turmeric
- 1/4 t. paprika
- 1/8 t. cinnamon
- fresh cilantro
- lemon wedges
- Cook the quinoa according to package directions.
- Preheat the oven to 425 degrees.
- Toss the broccoli and chickpeas with the olive oil, 1/2 teaspoon of sea salt, and a few grinds of black pepper.
- Spread out the mixture evenly onto a parchment paper-lined baking sheet.
- Bake the mix for 20-25 minutes, until the broccoli is lightly charred (not burnt).
- Meanwhile, heat the coconut oil in a pan.
- Add in the onion and cook for about five minutes.
- Add in the garlic and spices and cook for about one minute.
- Add in the cooked quinoa and toss the mix until the quinoa is coated with the spices (you may need to add a bit of water or more oil to prevent sticking).
- Lightly stir in the roasted vegetables (or just pile them on top).
- Top with a squirt of lemon juice and a bit of fresh cilantro and serve!
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