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    Home » Diet » Gluten Free Recipes

    Moroccan Spiced Quinoa with Roasted Broccoli and Chickpeas

    5 from 1 vote
    Posted December 4, 2013 (last updated November 26, 2018) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

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    Moroccan Spiced Quinoa is a deliciously different way to mix up your eating routine. Loaded with seasonings, this healthy recipe is anything but boring.Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas - WendyPolisi.com

    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.
    Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas
    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.

    If You Like This Moroccan Spiced Quinoa You May Also Like:

    • Quinoa Tabbouleh
    • Turmeric Nutmilk
    • Turmeric Chicken and Quinoa

    Moroccan Spiced Quinoa

    Print Recipe
    5 from 1 vote

    Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas

    This Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas is a delicious vegan quinoa recipe that is packed with flavor and nutrition.  A wholesome main course or side dish.
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time45 minutes mins
    Course: Main Course, Side Dish
    Cuisine: American, Gluten Free, Healthy, Quinoa
    Servings: 8
    Calories: 223kcal
    Author: Wendy Polisi

    Ingredients

    • 1 cup dry quinoa
    • 2 tablespoon olive oil
    • 3 cup broccoli chopped into small pieces
    • 14 ounces cooked chickpeas rinsed, drained, and patted dry
    • ½ teaspoon sea salt
    • ½ teaspoon fresh black pepper
    • 1 tablespoon coconut oil
    • ½ cup yellow onion chopped fine
    • 2 cloves garlic minced
    • 1 ½ teaspoon coriander
    • ¾ teaspoon cumin
    • ¼ teaspoon turmeric
    • ¼ teaspoon paprika
    • ⅛ teaspoon cinnamon
    • 2 tablespoon fresh cilantro
    • lemon wedges
    US Customary - Metric

    Instructions

    • Cook the quinoa according to package directions.
    • Preheat the oven to 425 degrees.
    • Toss the broccoli and chickpeas with the olive oil, ½ 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!

    Nutrition

    Calories: 223kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Sodium: 162mg | Potassium: 386mg | Fiber: 6g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 32.2mg | Calcium: 56mg | Iron: 2.8mg

     

    Filed Under:

    Gluten Free RecipesMain Dish RecipesQuinoa RecipesVegan RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Your support means the world to me! If you loved this recipe, I would be grateful if you left a star rating while leaving a comment. Star ratings go a long way in helping other food enthusiasts discover and enjoy my recipes online.

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      Wendy

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      Rating




    1. SinoFears

      March 06, 2017 at 4:17 am

      Really enjoyed this recipe...added some brown sugar oven roasted tomatoes (from a 101 cookbooks recipe, heather's quinoa I think) for moistness, shredded carrots, feta and fried tofu. Ha I guess I changed it up quite a bit, but it was delicious!

      Reply
    2. Shannon Graham

      January 15, 2018 at 10:15 pm

      5 stars
      My husband would love this as he's obsessed with chickpeas right now.

      Reply

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