Gluten-free & Dairy-Free Moroccan-style Quinoa
Author: 
Recipe type: Lunches
Prep time: 
Cooking time: 
Total time: 
Serves: 2
 
Ingredients
  • 150g/5½oz/¾ cup quinoa
  • 250ml/9fl oz/1 cup stock made with gluten-, yeast- and dairy-free stock powder
  • 50g/1¾oz/⅓ cup pine nuts
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 230g/8oz/1 cup drained, tinned chickpeas
  • 50g/1¾oz/scant ½ cup raisins or sultanas
  • 1 handful parsley leaves, chopped
  • 2 tbsp chopped mint leaves
  • sea salt and freshly ground black pepper
Method
  1. Put the quinoa in a sieve and rinse well under cold running water. Transfer to a saucepan and pour over the stock. Bring to the boil, then turn the heat down to a low heat, cover with a lid and leave to simmer for 15–20 minutes until the quinoa is tender and the water has been absorbed. If any water is left in the pan, drain the quinoa thoroughly through a sieve.
  2. Meanwhile, heat a large heavy-based saucepan over a medium heat. Add the pine nuts and dry-fry for 2–3 minutes, until just starting to turn golden. Remove from the pan and leave to one side.
  3. Pour the oil into the heavy-based saucepan and heat on a medium-low heat until hot. Add the onion and fry for 2–3 minutes, stirring frequently, until just starting to turn golden. Add the garlic and fry for a further 30 seconds, stirring all the time. Add the chickpeas and cook for 5 minutes, stirring frequently.
  4. When the quinoa is cooked, transfer to the heavy-based saucepan and add the pine nuts, raisins or sultanas, parsley and mint. Season lightly and stir thoroughly until well mixed. Serve warm or cold.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-moroccan-quinoa