Minted Moroccan Quinoa Pilaf
I’m so excited, you guys! Tomorrow I’ll be sharing with you a review of a cookbook written by one of my very favorite foodie friends. I’m sure you’ve seen many others reviewing her cookbook lately. She is well loved by sooo many food bloggers and her adventurous dishes are incredibly popular. I hear her cookbook is causing quit a stir. (LOL, a stir! And I wasn’t even trying to be punny …)
This recipe is a little “teaser” to get you in the mood for what’s coming tomorrow. It’s a side dish I created to go with the recipe I made for tomorrow’s post (and oh my gosh, does it compliment it PERFECTLY). This dish also fits so well with my goal of eating more veggies and yet it’s also got protein from the quinoa and the almonds. You could add some chickpeas if you wanted even more protein–that would make it almost a complete meal all on it’s own.
I hope you like this colorful dish. It’s healthy, it’s exotic, it’s savory with a bit of sweet. It has some marvelously contrasting textures. It features some enticing colors and spices like turmeric and cumin and fresh mint.
- 1 teaspoon olive oil
- 1 - 2 cloves garlic
- 1 cup chopped onion
- 1 cup chopped zucchini
- 2/3 cup chopped sweet mini-peppers (or bell pepper)
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- A pinch of allspice
- 1 1/2 - 2 cups hot cooked quinoa
- 1/2 cup golden raisins
- 1 - 2 Tablespoons fresh chopped mint (or basil)
- 1/4 cup toasted almond slices
- For garnish: a sprig of fresh mint leaves
- Heat the olive oil in a frying pan over medium heat. Add the garlic, onion, zucchini, and peppers and saute until the onion is soft & translucent.
- Stir in the spices and cook a few minutes longer. Remove from heat, stir in the quinoa, raisins, mint and almond slices.
- Serve warm with a bit of fresh mint for garnish.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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