MOROCCAN SPICED QUINOA BOWLS

BY Ceres Organics

gluten-free   

Ready in 45 minutes | Serves 4


Ingredients

ROASTED VEGGIES

2 kumara, chopped into wedges

bunch baby carrots, halved

Organic Olive Oil, Extra Virgin Cold-Pressed

1 teaspoon Organic Cayenne Pepper

1 teaspoon ground cumin

ROASTED CHICKPEAS

1 can Organic Chickpeas (Garbanzo Beans) (drained and patted dry with a paper towel)

Organic Olive Oil, Extra Virgin Cold-Pressed

½ teaspoon Organic Cayenne Pepper

½ teaspoon ground cumin

SALAD

1 cup Organic Quinoa, White

1½ cups of water

2 tablespoons lemon juice

Organic Olive Oil, Extra Virgin Cold-Pressed

2 handfuls greens, like baby spinach

⅓ cup loosely-packed coriander leaves

salt and pepper, to taste

hummus to serve

Method

Preheat oven to 180°C.

Add kumara and carrots to a roasting dish, drizzle with olive oil and spices, and turn to coat. Bake for around 45 mins until golden, turning part way through.

Add chickpeas to a roasting tray, drizzle with olive oil and spices, and turn to coat. Once veges have been cooking for around 15 minutes, add chickpeas to the oven to bake for around 30 minutes, until crisp and golden. Turn part way through.

To cook your quinoa, first rinse well under cold water in a fine mesh strainer, gently rubbing the seeds together with your fingers to help remove the saponins. Add quinoa to a pot with 1½ cups of water, bring to a boil, then Reduce heat to simmer for 10–15 minutes with the lid on, until the ‘tail’ appears. Once cooked, remove the lid and let sit until the water is completely absorbed. Remove from heat and leave to cool for 5–10 minutes. Fluff up with a fork.

Add olive oil and lemon juice to a jar and shake to combine into a dressing.

Add the greens and coriander to the roasted veggies, season to taste, and toss with the dressing. Transfer to a large bowl or platter and scatter with roasted chickpeas. Serve with hummus.