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Vegetarian Moroccan Vegetables over Quinoa

3/1/2014

 
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While I am definitely a meat-eatin' girl myself, I know I have readers who are vegetarian, vegan, and pescatarian. I appreciate you & hope you all like this recipe, no matter your preferences.  :-)

This meatless dish contains a wide variety of nutrient rich vegetables (like sweet potatoes) served on a bed of quinoa.  It contains all 9 essential amino acids.

​Vegetarian Moroccan Roasted Root Vegetables over Quinoa


INGREDIENTS

 
For the vegetables:

·        1/8 tsp Cinnamon, ground
·        1/8 tsp Cumin Seed  
·        1/8 tsp Allspice, ground  
·        1/8 tsp Coriander Seed  
·        1/8 tsp Nutmeg, ground  
·        1/2 tsp Sea Salt, table  
·        1/8 tsp red Pepper flakes
·        2 Tbsp   Olive oil  
·        1 Turnip, cut in bite size pieces
·       2 yellow Potatoes, peeled, cut in bite size pieces
·        1 Sweet potato, cut in bite size pieces  
·        2 Parsnips, peeled, cut in bite size pieces  
·        1 Rutabaga, peeled, cut in bite size pieces 


For the Quinoa

·        4 Tbsp  Olive oil 
·        2 cups  Onions, yellow, chopped  
·        3 cloves chopped  Garlic  
·        1-14 oz can  Tomatoes, chopped, with liquid  
·        3 cups Organic Vegetable Broth  
·        1.5 cup uncooked  Quinoa


Vegetable Procedure

Preheat oven to 425 F

Line 2 sheet pans with parchment paper.

In a small bowl, combine cinnamon, allspice, cumin, coriander, nutmeg, salt and red

chili pepper flakes with olive oil, whisk until blended.

In a large bowl add vegetables. Pour olive oil mixture over the vegetables and toss until all ingredients are well coated.

Lay the root vegetables in a single layer (don't over crowd) on the sheet pans, roast 20 minutes. Vegetables will still be a bit firm at this point.

Stir and cook about 15 minutes more until everything is tender.



Quinoa Procedure

(Cook while vegetables are in the oven.)

In a large saucepan, heat olive oil over medium heat.

Add the onion. Cook until caramelized.

Add garlic and saute for 30 seconds.

Add in vegetable broth, tomatoes, and quinoa.

Bring to a boil, decrease heat to low, cover and simmer until liquid is absorbed.


Serve Vegetables over a bed of the quinoa.
Enjoy!



Comments are closed.
Jenny Yelle, MHNE  Holistic Wellness Educator & founder of Au Naturale Nutrition

Jenny Yelle, MHNE  Holistic Wellness Educator


​Hello lovelies! Thanks for visiting Au Naturale Nutrition and sharing my passion for
 holistic living and whole foods. I love to help my readers take a natural approach to beauty and aging gracefully.  Radiate beautiful health!  
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  • Welcome
  • Health
    • Printable Health Guides
    • Digestion
    • Health Education
    • Holistic Lifestyle
    • Making Smart Food Choices
    • Superstar Foods
    • Nutrients & Supplements
    • Weight Issues
  • Beauty
    • Beauty & Aging Articles
    • Homemade Beauty Recipes
    • Natural Beauty Resources
    • Skin & Aging course
  • Recipes
    • Breakfasts
    • Lunches & Salads
    • Dinners
    • Broth, Stews, Soups
    • Vegetables & Sides
    • Breads & Rolls
    • Muffins & Sweet Breads
    • Cookies & Sweet Treats
    • Condiments
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  • Go Shopping
    • Online Resources
    • Beauty & Personal Care Items
    • Jenny's Favorites
    • Grocery Shopping List (printable)
  • FAQ
    • Health Q's
    • Beauty Q's
    • Recipe Q's
    • Shopping Q's
    • Expert Resources
  • Blog
  • E-Books/Courses
    • Make a FRESH START with Whole Foods (FREE e-Book)
    • Prettier by the Plate (FREE e-Book)
    • Time Defying Skin (e-course)