• 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.