Recipe: Moroccan Inspired Quinoa Salad

This plant-based salad is a perfect one-dish meal prep for quick lunches or dinners. Cook it up ahead of time, place in individual portion-sized containers, and add the almonds, veggies, and optional goat cheese when it’s time to eat.

Serves 4.

Ingredients:

• 1 Tbsp olive oil

• 1 medium onion, diced

• 1 clove garlic, minced

• 2 tsp Ras El Hanout OR ½ tsp each: turmeric, cumin, ginger, cinnamon

• Freshly ground black pepper

• 2 cups (475 ml) vegetable broth

• 1 cup (170 g) uncooked quinoa

• 1 (15 ounce) (400 g) can chickpeas, rinsed and drained

• ½ cup (80 g) chopped dates

• ½ cup (50 g) toasted sliced almonds

• For Serving: 2 small cucumbers, peeled and diced

• For Serving: 1 large tomato, deseeded and chopped

• Optional: Goat cheese crumbles (about a half-cup / 110 grams), 6 oz. tuna or diced/shredded cooked chicken

Directions: 

1. Heat the olive oil in a large pot over medium heat. Add the onion and saute for 3 - 4 minutes, and then add garlic, stirring constantly so that it doesn’t burn, cooking for 1 minute. Add the species and cook for another 60 seconds.

2. Add the broth slowly, stirring to incorporate the spices, and then add quinoa. Bring the mixture to a boil and reduce heat to low, cover, and cook for 15 minutes.

3. Remove from the heat and stir well. Add the chickpeas and dates, and taste for seasoning. Add salt and pepper if necessary.

4. Serve immediately or refrigerate for later. When it’s time to eat, stir in tomatoes and cucumbers, optional goat cheese, and a garnish of toasted almonds.

Protein booster: add 3 ounces of tuna or chicken before serving.

Note: the recipe calls for a Ras El Hanout spice blend but if you don’t have it on hand, you can easily substitute your own version.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by joannawnuk from Getty Images 

Recipe: Moroccan Beef Stew

This spicy 30-minute stew will warm you up with its exotic flavors, and it tastes great as leftovers!

Serves 4

Ingredients:

• 2 tbsp avocado or olive oil

• 1 onion, chopped

• 3 celery stalks, chopped

• 3 carrots, chopped

• 2 tsp ras el hanout (Moroccan spice blend)

• 2 garlic cloves, minced

• 1 pound grass-fed ground beef

• 2 15-ounce cans low-sodium garbanzo beans

• 1 15-ounce can diced tomatoes

• (optional: feta cheese for topping)

Directions:

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery and carrots and saute for about 10 minutes. Stir in the garlic and spices, cooking for another minute. Add the beef, stirring to breaking up the meat, and cook until browned. Add the tomatoes and chickpeas with their liquid, bringing to a boil.

2. Lower the heat and simmer and cook for 15 minutes. Add salt and pepper to taste. Ladle into bowls and top with optional feta cheese.

Recipe by: Saara Haapanen

Photo Credit: Canva by dulezidar from Getty Images