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I made this delicious quinoa last week. I always love veggies, especially these Mediterranean veggies like peppers, zucchini and eggplant. I also added basil and olive oil to the dish for more flavor. This recipe has a lot of ingredients, but it’s totally worth it! You’ll enjoy multiple flavors all combined together with incredible spices. I am a huge fan of the turmeric/paprika mix, and this recipe uses both. I replaced regular paprika with smoked paprika for a different taste, but you can definitely substitute if you can’t find it. Nutmeg is also a great addition to this recipe. Its nutty flavor so enhances the chickpeas and the tricolor quinoa.
3 peppers (1 red, 1 yellow, 1 orange), sliced
3 small zucchini, sliced
1 eggplant, sliced
1 onion
1 can Glicks Chickpeas
1 pound uncooked quinoa (about 2 cups; I used tricolor)
2 tablespoons turmeric or 2 cubes Dorot Gardens Crushed Turmeric
2 tablespoons smoked paprika
2 tablespoons Pereg Cumin
2 tablespoons nutmeg
4 tablespoons black sesame seeds
1/2 cup basil leaves
salt, to taste
pepper, to taste
1 tablespoon olive oil
2 cups water
Cook quinoa according to package.
Place veggies on an oven-proof pan. Place chickpeas on a second oven-proof pan. Sprinkle with all the seasonings.
Roast the veggies for 45 minutes, checking on them and removing from the oven if they start to burn. Bake the chickpeas for 20 minutes.
Slice the onion. Cook with water until all water has evaporated (around 30 minutes) on medium-high heat.
Mix caramelized onion with quinoa.
Cut basil leaves. Add basil and quinoa to a large casserole dish. Mix with roasted veggies. Season with salt, pepper, and olive oil. (Add olive oil at the end.) Cover and reheat if needed.
Preheat oven to 425 degrees Fahrenheit.
This recipe originally appeared on MyOrganicDiary.com.
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