Turmeric quinoa with carrots, sweet potato, and dried apricot

By á-7571

Ingredients

• Ingredients
• 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

Details

Adapted from msn.com

Preparation

Step 1

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.