- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp vegetable oil
- About 1 cup chopped carrots
- 1 cup quinoa, rinsed
- 2 cups water or broth
- 3 tsp Moroccan spice mix (recipe below)
- salt and pepper
- 1 can chickpeas, rinsed and drained
- 1 tbsp lime juice
- ¼ – ½ cup fresh cilantro, chopped
In a medium saucepan, heat the vegetable oil. Add the garlic and onion and sauté for a few minutes. Add the carrot; continue to cook until the onion is soft, a few more minutes.
Add quinoa, water, Moroccan spice mix, salt and pepper. Stir and bring to a boil. Cover, reduce heat and simmer until the quinoa is cooked and the carrots are tender (15 minutes or so).
Add the chickpeas, stir and simmer for a minute or two until the chickpeas are heated through.
Add lime juice and cilantro. Add salt and pepper to taste. Serve hot or cold.
Moroccan Spice Mix
- 4 tsp curry powder
- 3 tsp ground cumin
- 2 tsp coriander
- 1 tsp ground ginger
- 1 tsp dried parsley
- ½ tsp thyme
- ¼ tsp allspice
- ¼ tsp nutmeg (I always grind nutmeg fresh – it’s so much better)
- ¼ tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/8 tsp dried mint
- salt and pepper
Mix everything together. Store unused mix in an airtight container. This is a modified version of a spice mix from a recipe by Real Food for Real Kids.