Ingredients
Seasonal Moroccan Sauté
- 2 1/2 Tbsp. olive oil, divided
- 2/3 cup quinoa
- 1 1/3 cups water
- 2 Tbsp. Ras el Hanout spice blend (see below)
- 2 tsp. granulated garlic
- 1 small yellow onion
- 1 14.5 oz can diced tomatoes
- 1 15 oz. can garbanzo beans
- 1 medium zucchini
- 1/2 lb. baby carrots
- 1/3 cup raisins
Ras el Hanout Spice Blend
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground coriander seeds
- 1/2 tsp. cayenne
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
Servings: servings
Units:
Instructions
Seasonal Moroccan Sauté
- Read through recipe and prepare all your ingredients. Dice onion, slice zucchini into ¼ inch rounds, and cut baby carrots into 1/2 rounds; set aside. Drain garbanzo beans and rinse well.
- Place quinoa in a fine-mesh strainer and rinse under cold water.
- Heat a small saucepan with lid over medium heat. Add 1/2 Tbsp. olive oil and rinsed quinoa. Toast until lightly brown and fragrant, 3-4 minutes.
- Add 1 1/3 cups water to quinoa. Bring to a boil and reduce heat so the water is just at a simmer. Allow to simmer for approximately 15 minutes until water is absorbed. While quinoa is simmering, prepare sauté.
- Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add onions and carrots and sauté until softened, 4-5 minutes. Add the Ras el Hanout spice blend, granulated garlic, sprinkle of salt/pepper, and sauté for 1-2 minutes, stirring often to prevent the spices from burning.
- Add diced tomatoes, zucchini, garbanzo beans, and raisins to skillet. Bring to a simmer and allow to cook until zucchini is soft and liquid is slightly thickened, 8-10 minutes.
- Once quinoa is cooked and water is absorbed, add ¼ teaspoon salt and fluff with a fork until fluffy and mixed well.
- Divide quinoa between four plates or bowls and top with vegetable sauté. Enjoy!
Ras el Hanout Spice Blend
- In a small bowl, whisk together all ingredients until well combined. Spice blend keeps in an airtight container at room temperature up to 6 months.
Recipe Notes
Recipe provided by East Side Table as part of our Budget Cooking series.
- The vegetables in this recipe can be swapped for whatever is in season or your favorites. Sweet potatoes, kale, frozen corn and diced tomatoes work well for winter, while fresh tomatoes, eggplant, carrots and zucchini work well for summer.
- Get creative and switch out the quinoa base; put your vegetable sauté over greens, brown rice, riced cauliflower, whole wheat pasta, or add additional water or broth to turn this flavorful sauté into a delicious soup.
- Add additional garnishes or toppings that your budget or diet allows. A sprinkle of feta or parmesan, dollop of low-fat yogurt, fresh herbs, or even a fried egg would be great with this dish.
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