Turmeric quinoa with carrots, sweet potato, and dried apricot
- 2 organic carrots, peeled and diced into small cubes
- 2 organic parsnips, peeled and diced into small cubes
- 8 shallots, peeled, cut into thick rounds
- 2 cinnamon sticks
- 4 star anise
- 3 bay leaves
- 5 tablespoons extra virgin olive oil
- sea salt
- 1/2 teaspoons ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon chili flakes
- 1 organic sweet potato, peeled and diced into small cubes
- 1/2 cup dried apricots, chopped
- 1 cup canned chickpeas, drained and rinsed
- 1 1/2 cups water
- 1 cup organic red quinoa, cooked in a rice cooker according to manufacturers instructions
- pinch of saffron
- 2 cups cilantro leaves
Adapted from msn.com
1 Preheat oven to 375 degrees.
2 Place quinoa and a pinch of saffron in the rice cooker and cook in water according to manufacturers instructions (I cook it on the White Rice setting and it comes out perfectly).
3 In a large oven proof dish, place the carrots, parsnips, shallots, cinnamon, star anise, bay leaves, olive oil, 3/4 teaspoon sea salt, and all the other spices. Mix to combine.
4 Place in the oven and cook for 15 minutes.
5 Remove from the oven and add the sweet potato. Continue cooking for 35 minutes until the vegetables are soft. Now add dried apricots, chickpeas, and 1 1/2 cups water. Return to the oven and cook for an additional 10 minutes.
6 Remove the dish from the oven and pour it into a large mixing bowl. Add the cooked red quinoa and the cilantro leaves. Taste and season with sea salt as necessary.
7 Serve warm or at room temperature.
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