Vegetable Quinoa ‘Cous Cous’

Note:
Couscous is acidic and made of wheat so quinoa is a good replacement if the need arises. Apologies for the photo, it was taken with a bad flash!

Ingredients:
2 cups of pre-cooked or canned chickpeas
1/4 cup of olive oil
1 onion, finely chopped
1 small stick of cinnamon
200g eggplant, cut into cubes
3 sticks of celery, cut into rounds
3 medium carrots, cut into rounds
1 medium potato, cut into cubes
150g of pumpkin, cut into cubes
1/4 teaspoon of allspice
2 cups of vegie stock
100g small green beans, cut into short straws
2 zucchinis, cut into rounds
1 medium tomato, cut into small pieces
1 tablespoon of chopped coriander/parsley
ground pepper
dairy free margarine or butter
1 cup of quinoa
handful of sultanas or raisins

Instructions:
1. Heat oil in large pan and cook onion and cinnamon stick over low heat.
2. Add eggplant, carrots and the potato. Cover and cook on low heat for 5-10 minutes, stirring occasionally.
3. Add pumpkin, all spice (and any other spices of your choice). Pour vegie stock over mixture and add the chickpeas and sultanas/raisins.
4. Stir in the tomato and pepper.
5. Cook the quinoa in a separate saucepan. See this website for how to cook quinoa http://www.noshtopia.com/2008/05/how-to-cook-qui.html
5. Add the quinoa to the mixture (you may need to add extra water to fluff it up) and stir in a tablespoon of dairy-free margarine.
6. Garnish with coriander and pepper.

Kudos:
The Moroccan Soup Bar for igniting my love of Moroccan food and to Clare Presser who still makes some of the best vegetable tagine around.

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