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moroccan quinoa pilaf
Today was shopping day and organic berries and stone fruits are out in force, so we spent most of the afternoon eating the delicious selection of cherries, raspberries, strawberries, blackberries, grapes, apricots, and nectarines I so naughtily washed and placed on the counter. As a result, we weren’t really hungry but I knew that we would be hungry later if I didn’t make something more substantial so I set out on a mission… criteria included:
- Something new
- Something light
- Something that would use my beautiful farmer’s market baby tomatoes and baby bok choy
I was also feeling like something Moroccan, which has never happened before! The result was a quick, tasty, light but filling pilaf-style dish, which could also be used as a side dish. The below made enough for three small plates – dinner for two, and lunch for yours truly tomorrow :)
Ingredients (2 servings)
- 2 cups vegetable stock– I usually make my own from scratch but didn’t have any old veges to use, and had some Rapunzel vegan bouillon cubes in the cupboard (a relative bought them for me from Whole Foods so you may not have to get them online)
- 1 cup quinoa – rinsed well
- 1 tsp light sesame oil (or simply use water for a a no-fat option, although this is minimal)
- 2 cloves garlic
- 1/2 cup white onion, finely diced
- 1 cup baby tomatoes, finely diced – plus one baby tomato for each person as garnish
- 1 cup broccoli florets, finely diced
- 1/2 cup portabella mushrooms, finely diced
- 1/2 cup red pepper, finely diced
- 2 cups bok choy, torn into small pieces
- 1 tsp Moroccan Seasoning – I used Victoria Taylor’s
- Large splash of white wine, or water as needed
Instructions
- Bring vegetable stock and rinsed quinoa to boil, then reduce to a simmer in a medium saucepan for 15-20 mins, until the water absorbed and quinoa is just soft
- While quinoa is cooking, prepare vegetables
- Heat oil in large pan or wok, I used light sesame oil because it does well in hot heat and has a very mild taste but you could use whatever oil you like, or simply use water
- Brown garlic and onion over medium-high heat
- Add all other vegetables except bok choy, and cook, stirring occasionally until the moisture starts to release and create a ‘sauce’
- Add seasoning and wine / water to maintain a small amount of ‘sauce’ – this should take about as long as the quinoa is cooked…
- Add quinoa and bok choy and mix with vegetables – cook until bok choy starts to wilt
- Serve and garnish with baby tomato quarters
Whole foods, protein-packed, fat-free (sans oil) and gluten-free. Light but filling, and almost most importantly… omnivore approved!
xx
Guide: vegan | whole food, plant based | gluten-free | nut-free | sugar-free | soy-free
Nutritional Info, per serve
- Calories = 559
- Carbs (g) = 84
- Fat (g) = 12
- Protein (g) = 21
- Sugar (g) = 12
- Iron (%) = 46% RDI
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