Warm Middle Eastern Quinoa

24 INGREDIENTS • 5 STEPS • 30MINS

Warm Middle Eastern Quinoa

Recipe

5.0

2 ratings

The deep flavors of beloved Middle Eastern cuisine into one power packed salad that acts as a complete meal.

The deep flavors of beloved Middle Eastern cuisine into one power packed salad that acts as a complete meal.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

30MINS

Total Time

$3.24

Cost Per Serving

Ingredients

Servings

4

us / metric

1/4 tsp

Ground Coriander

1/4 tsp

Ground Turmeric

Salad

1 dash

1 can
(28 oz)

Chickpeas

half the liquid reserved

455 g

Butternut Squash, diced

75 g

Kale, firmly packed, roughly chopped

130 g

175 g

Dried Currants

1/2 tsp

Garlic, minced

2 pinches

Truffle Sea Salt

1/2 tsp

Ground Cinnamon

1/2 tsp

Ground Nutmeg

1/2 tsp

Ground Turmeric

1/2 tsp

Ground Coriander

125 g

Walnuts, chopped

1 dash

Blueberry Balsamic Vinegar

4 Tbsp

Apple Cider Vinegar

4 Tbsp

Vegetable Stock

Quinoa

480 mL

Vegetable Stock

1/4 tsp

Ground Cinnamon

1/4 tsp

Ground Nutmeg

1 pinch

170 g

to taste

Fresh Cilantro, roughly chopped

for topping

Nutrition Per Serving

VIEW ALL

Calories

820

Fat

26.8 g

Protein

25.6 g

Carbs

131.9 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Cooking Instructions

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step 1

Heat the Truffle Oil (1 dash) in a large rondeau pan over medium high heat. Add the Chickpeas (1 can) with half of the liquid and the Butternut Squash (455 g) and let them simmer together for 2-3 minutes. Add the Kale (75 g).

step 2

Add the Dried Apricots (130 g), Dried Currants (175 g), Garlic (1/2 tsp), Truffle Sea Salt (2 pinches), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), Ground Turmeric (1/2 tsp), Ground Coriander (1/2 tsp), Walnuts (125 g), Blueberry Balsamic Vinegar (1 dash), Apple Cider Vinegar (4 Tbsp), and Vegetable Stock (4 Tbsp). Stir and turn the heat to low. Let it all meld together for 15 minutes.

step 2 Add the Dried Apricots (130 g), Dried Currants (175 g), Garlic (1/2 tsp), Truffle Sea Salt (2 pinches), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), Ground Turmeric (1/2 tsp), Ground Coriander (1/2 tsp), Walnuts (125 g), Blueberry Balsamic Vinegar (1 dash), Apple Cider Vinegar (4 Tbsp), and Vegetable Stock (4 Tbsp). Stir and turn the heat to low. Let it all meld together for 15 minutes.

step 3

In the meantime, prepare the quinoa. In a small pot bring the Vegetable Stock (480 mL) to a boil. While it is heating up add in the Ground Cinnamon (1/4 tsp), Ground Nutmeg (1/4 tsp), Ground Turmeric (1/4 tsp), Ground Coriander (1/4 tsp), and Salt (1 pinch) for flavor.

step 4

Once the stock is boiling, pour the Quinoa (170 g) into it and give it a stir. Cover the pot and turn the heat to low. Let the quinoa cook for 12-15 minutes, until the liquid is all absorbed and it is tender.

step 4 Once the stock is boiling, pour the Quinoa (170 g) into it and give it a stir. Cover the pot and turn the heat to low. Let the quinoa cook for 12-15 minutes, until the liquid is all absorbed and it is tender.

step 5

When the quinoa is done cooking, transfer it into the pan with the rest of the salad mixture and toss it all together. Then just scoop it into bowls and top it with a sprinkle of Fresh Cilantro (to taste). Enjoy!

step 5 When the quinoa is done cooking, transfer it into the pan with the rest of the salad mixture and toss it all together. Then just scoop it into bowls and top it with a sprinkle of Fresh Cilantro (to taste). Enjoy!

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