Moroccan Quinoa

Pictured: moroccan quinoa over roasted butternut squash.

Original recipe from Epicurious.

Ingredients:

• 2 T olive oil
• 1 onion, chopped
• 2 c carrots, chopped
• 4-5 cloves garlic, minced
• 2 t paprika
• 1 t salt
• 1/2 t pepper
• 1/2 t cumin
• 1/2 t turmeric
• 1/2 t ginger
• 1 1/2 c (1 can) tomatoes, peeled and diced
• 2 T lemon juice
• 1 1/2 c water
• 1 c quinoa
• 2 t minced mint, opt
• roasted squash or baked sweet potatoes, opt

Directions:

1. In a large pan over medium heat, heat oil.  Add onion and carrots, saute 5 min.  Add garlic and saute 1 min more.
2. Add spices, tomatoes, lemon juice, and water; bring to a boil.  Add quinoa.  Cover and simmer 15-20 min, until quinoa is soft and liquid is absorbed.  Simmer uncovered if necessary, to remove more liquid.
3. Serve over roasted squash or baked sweet potatoes.  Yum!