“This is totally a Sally dish” is what my husband tells me when I make things like Moroccan Spiced Quinoa Bowls. I always find it funny when people say “Oh, that’s so…YOU.” He’s right, though…this dish is so…ME. Some sort of grain (usually pasta, but I’m no stranger to quinoa, farro, rice, etc.), something fresh (usually vegetables), and something a little unique (as in the spices in this dish). That’s pretty much ME…in a bowl.
Quinoa (pronounced keen-wah) is relatively new to most of us. I certainly don’t remember eating it even 5 years ago. It’s made quite a mark on the culinary world in recent years, though, to the point that 2013 was declared the “International Year of Quinoa” by the Food and Agriculture Organization of the United Nations (FAO). It’s a great source of iron, zinc and protein (much more so than rice or wheat), so it’s a perfect base for a vegetarian meal.
These Moroccan Spiced Quinoa Bowls can be made vegetarian (I actually prefer it this way) or you can add some cooked, shredded chicken (from your freezer stash of slow cooker shredded chicken, maybe?) for those meat-lovers in your life.
The kicker with this dish…the topping. I love food that has different textures (read: Rainbow Thai Farro Salad), and this crunchy, chewy, fresh topping puts these quinoa bowls over the top.
Em still hasn’t fully jumped on the quinoa bandwagon (yet!), but she did try this dish when we made it together. Although she said “I like it!,” she wasn’t too interested in eating much more than a few bites. I’ll keep trying… I know plenty of little ones who love quinoa, so don’t hesitate to serve it up to your kiddos!
And of course, a little plain greek yogurt and a generous drizzle of Sriracha (what doesn’t taste good with Sriracha?) never hurt anyone…
What type of meal is characteristically “you”?
Little Hands Can…
- Measure the water, quinoa and spices and add them to the pot
- Use a fork or spoon to “fluff” the cooked quinoa
- Measure out and add the topping ingredients to a pan
- 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)
- 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
- In a medium pot, add the water, rinsed quinoa, spices and salt. Bring to a boil.
- 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.
- 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.
- 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.
- 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 adapted from Food Network
On the Side
Quinoa, like rice, absorbs the liquid it is cooked in to become soft and ready-to-eat. What does that mean? With this recipe, we’re investigating things that absorb. Check out our absorption investigation here!
Disclaimer: As with all of our recipes, my suggestions for how kids can help with a particular recipe are based on what has worked in our kitchen. Your child may be able to help more or less based on their age and/or ability. As always, make sure you are properly supervising kids in the kitchen.
Samantha says
March 3, 2016 at 6:19 AMA ‘me’ dish is definitely a bowl with whole grains, raw and cooked veg, avocado (a must!), some sort of lean protein and topped with a creamy dressing – like lemon tahini. And definitely topped with some Sriracha! So this is perfection – right up my alley!
Sally says
March 3, 2016 at 2:23 PMUmm..I think we’re two peas in a pod 😉
Linda Toonen says
March 3, 2016 at 8:46 AMSally,
This looks soooo good!
Sally says
March 3, 2016 at 2:22 PMThank you, Linda!
Petra says
May 9, 2016 at 10:03 PMLOVE IT!!!! I tried this recipe couple days ago and it was delicious. The combination all the engredients is just perfect. Thank you Sally.
Sally says
May 12, 2016 at 1:05 PMThank you, Petra! I’m so excited that you tried it! That topping is my favorite part 🙂
Lakey says
May 14, 2018 at 7:03 AMSally, just now discovered your blog. Even though my “sweet peas” are 47 and 50 years old, we have always cooked together and you will still find me in the kitchen.. I have cooked for so many years that when reading a recipe I know if it will taste good. This quinoa bowl is a keeper and quite possibly dinner tonight! Thank you…this new food adventure will be fun!