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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Moroccan-Spiced Roasted Vegetables and Quinoa

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Moroccan-Spiced Roasted Vegetables and Quinoa Empty Moroccan-Spiced Roasted Vegetables and Quinoa

    Post by Lobo Wed 20 Jan 2016, 9:14 pm

    Moroccan-Spiced Roasted Vegetables and Quinoa Img73l
    Moroccan-Spiced Roasted Vegetables and Quinoa
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    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Servings: 4 to 6
    Moroccan spices, such as cumin, turmeric and cinnamon, help to make this a delicious and aromatic meal. Quinoa is a great gluten-free protein source and has a light and fluffy texture that’s a nice counterpoint to tender root vegetables. Dried fruit and nuts are common in Moroccan-style dishes, and lend sweetness and crunch.





    • 158

    Ingredients:


    • 3 parsnips, peeled and cut into 1/2-inch (12-cm) pieces
    • 2 carrots, peeled and cut into 1/2-inch (12-cm) pieces
    • 6 Tbs. (3 fl. oz./90 ml) olive oil
    • 1 Tbs. ground cumin
    • 2 tsp. ground turmeric
    • 1 tsp. ground cinnamon
    • Salt and freshly ground pepper, to taste
    • 2 cups (16 fl. oz./500 ml) low-sodium vegetable or chicken
        broth
    • 1 cup (8 oz./250 g) quinoa, rinsed
    • 1/4 cup (1 1/2 oz./45 g) dried apricots, quartered
    • 3 Tbs. slivered almonds, toasted
    • 2 Tbs. chopped fresh flat-leaf parsley

    Moroccan-Spiced Roasted Vegetables and Quinoa Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a bowl, toss the parsnips and carrots with 2 Tbs. of the olive oil, the cumin, turmeric and cinnamon. Spread the vegetables in a single layer on the prepared baking sheet and season well with salt and pepper. Roast, stirring a couple of times, until the vegetables are very tender and caramelized, 35 to 40 minutes.

    Meanwhile, in a saucepan over high heat, bring the broth to a boil. Add the quinoa, cover and reduce the heat to medium-low. Cook until all the broth is absorbed, about 12 minutes.

    Transfer the quinoa to a large bowl and add the roasted vegetables, apricots, almonds and parsley. Stir in the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil, season with salt and pepper and serve. Serves 4 to 6.

    Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).

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