Moroccan Spiced Quinoa Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
Spiced Quinoa
  • 2¼ cups water
  • 1 cup quinoa, rinsed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 3-4 carrots
  • 1½ cups cooked, shredded chicken (optional)
Topping
  • 2 tablespoons butter
  • ½ cup sliced almonds
  • ¼ cup raisins
  • ¼ teaspoon ground cinnamon
  • ¼ cup chopped green onions (about 4-5 onions)
  • ¼ cup chopped cilantro
  • plain greek yogurt and/or Sriracha (hot sauce) for serving
Instructions
Spiced Quinoa
  1. In a medium pot, add the water, rinsed quinoa, spices and salt. Bring to a boil.
  2. While the water mixture comes to a boil, peel and chop your carrots. You should have about 1 cup of chopped carrots. Once the water is boiling, add the carrots to the pot and stir. Reduce the heat to low and cover. Simmer for 20 minutes, or until the liquid is absorbed.
  3. When all the liquid has been absorbed, use a fork or spoon to "fluff" the quinoa. Add the shredded chicken, if using, and stir. Season to taste with salt and pepper and set aside.
Topping
  1. While the quinoa is cooking, melt the butter over medium low heat in a small pan. Add the sliced almonds and stir for 3-4 minutes until the almonds start to toast in the butter (it will smell amazing!). Then add the raisins and ground cinnamon and continue to stir for 1-2 more minutes so the raisins plump up a bit and are warmed through. Off heat, add the chopped green onions and cilantro, and stir.
  2. When ready to eat, spoon the quinoa into a bowl and top with a scoop of the almond/raisin topping. Then top with a dollop of greek yogurt and/or a drizzle of Sriracha, if you choose.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/moroccan-spiced-quinoa-bowls/