Quick cheap healthy recipe; moroccan vegetarian quinoa
In this cheap healthy meal I share how I make a healthy affordable meal on a budget with only a few steps and minimal clean up. We live busy lives and don't always have time to cook from scratch, so I'm all about whatever is quick and easy so you don't cave for pizza or fast-food.
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Moroccan Quinoa Salad
Moroccan Quinoa Salad
Servings - 5
INGREDIENTS
Soaked white chickpeas - 400 grams
Water - 500 milliliters
Water - 300 milliliters
Olive oil - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Ouinoa - 100 grams
Cumin powder - 1 teaspoon
Turmeric - 1/8 teaspoon
Dry ginger powder - 1/4 teaspoon
Red chili - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Cayenne pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
Olive oil - 2 tablespoons
Tahini paste - 2 tablespoons
Olive oil - 2 tablespoons
Lemon juice - 1 tablespoon
Apple cider vinegar - 1 1/2 tablespoons
Honey - 2 teaspoons
Garlic powder - 1/2 teaspoon
Turmeric - 1/8 teaspoon
Cayenne pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Cucumber - 90 grams
Carrots - 80 grams
Seedless dates - 40 grams
Onions - 40 grams
Mint - 2 tablespoons
Feta cheese - 80 grams
Spinach 30 grams
PREPARATION
1. Take a pressure cooker, add 40 grams soaked white chickpeas, 500 milliliters water.
2. Cover it with lid and cook until you hear 4 - 5 whistles.
3. Take a heavy skillet, add 300 milliliters water, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and stir well.
4. Add 100 grams quinoa and cook for 1 - 2 minutes.
5. Cover it with lid and cook for 15 minutes.
6. Open the lid and stir well. Remove it from heat.
7. In a bowl, add 1 teaspoon cumin powder, 1/8 teaspoon turmeric, 1/4 teaspoon dry ginger powder, 1/2 teaspoon red chili, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt and mix it well.
8. In a bowl, add boiled chickpeas, prepared seasoning, 2 tablespoons olive oil and mix it well.
9. Transfer, this into a baking tray and spread it evenly.
10. Preheat the oven to 400°F/200°C. Bake for about 30 minutes.
11. In a bowl, add 2 tablespoons tahini paste, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 1/2 tablespoons apple cider vinegar, 2 teaspoons honey, 1/2 teaspoon garlic powder, 1/8 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt and mix it well.
12. In a bowl, add baked chickpeas, boiled quinoa, 90 grams cucumber, 80 grams carrots, 40 grams seedless dates, 40 grams onions, 80 grams feta cheese, 30 grams spinach, 2 tablespoons mint, prepared dressing and mix it well.
13. Serve.
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SKINFOOD - MOROCCAN QUINOA
20 minutes and you have THE most delicious Moroccan side dish!
#Quinoa rich in Vitamin E helps fights free radicals, provides collagen and repairs the skin damaged from sun and pollution.
Because Quinoa is rich in Vitamin B, it helps brighten and enhance your skin. It also adds texture to your skin and rejuvenates it making your skin richer and more vibrant. Its high levels of #riboflavin gives elasticity to your skin for softness and resiliency.
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How to make healthy Moroccan Salad I ep - 8 I quinoa I around the world I Healthy meal
Hi guys, this is the seventh episode of the series AROUND THE WORLD where we are presenting the recipes of top 10 dishes around the world in a healthy way and with an Indian twist. So the recipe no. 8 is Moroccan salad from Morocco. It's super healthy, easy to make and filled with flavours. Please check out the video, and if you like our content, hit the like button, share and subscribe.
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Disclaimer: All the Calorie and Macro information in the recipes on this channel are estimated using standard values from the Internet, and are hence Approximate. They are not tested by us in the laboratory.
Moroccan Chickpea Quinoa Salad
Traditional Moroccan Chickpea Quinoa Salad with Carrots, Raisins, Feta and Pistachios
#recipes #salad #moroccan
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Healthy Quinoa Chickpea Bowl (Plant-Based) | Easy One Pot Vegan Recipes
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To fry chickpeas:
1 Can (398ml) of cooked Chickpeas (low sodium) - home cooked chickpeas will be 275g by weight water NOT included
1 to 2 tablespoon Olive oil
1 teaspoon Paprika
1/2 teaspoon Ground black pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
???? To cook quinoa:
1 cup Quinoa (190g) - thoroughly washed & drained
2 to 3 tablespoon Olive oil
1 cup onion (135g) - chopped
2 teaspoon garlic (3 to 4 cloves of garlic) - chopped/grated Or to taste
2 teaspoon ginger (1/2 inch ginger approx.) - chopped/grated or to taste
3/4 cup (175ml) Strained tomatoes OR passata
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (OPTIONAL)
1 + 1/2 cup (350ml) Water
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
1/4 cup (40g) raisins - finely chopped
1/2 cup (45g) parsley - chopped
▶️ METHOD:
To a heated pan add the cooking oil and chickpeas. Cook on medium high heat until chickpea starts to crisp up (it take about 2 to 3 minutes). Then add paprika, ground black pepper and salt. Fry for another 1 to 2 minutes or until the chickpeas are nicely coated with the spices. Transfer to a plate and set it aside for later. Make sure to use a plate so that the chickpeas are spread out (this will prevent it from getting soggy)
Now to the same pan add some cooking oil, onion and salt. Adding salt will release moisture from the onion and will help it cook faster so please don’t skip it. Fry on medium-high to high heat (depending on the heat of your stove) just until the onion just starts to caramelize (it will take about 4 to 5 minutes).
As soon as the onion starts to caramelize, add the ginger and garlic. Reduce the heat to medium low and fry for about 1 to 2 minutes or until fragrant.
Next add the strained tomatoes/passata and let it cook for about 2 minutes, in the mean time wash the quinoa thoroughly with water and transfer to the pan along with ground cumin and cayenne pepper. (Cayenne pepper is optional). Increase the heat to medium-high, add water and bring to a boil. Reduce the heat to low. Cover and cook on low heat for about 20 minutes or until quinoa is fully cooked.
Uncover and check to see if the quinoa is cooked. It should be cooked by then but if not cook it for a bit longer. Turn off the heat, add parsley, raisins and fried chickpeas and mix well. (Please DO NOT skip the raisin, as it will balance out the tartness of the tomato. Also, it’s important to finely chop the raisins so that it can disintegrate in the dish and you won't even notice it). Check for seasoning. Ready to serve.
This is perfect for meal prep as it stores well in the fridge for up to 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the quinoa, this will get rid of any impurities/gunk and will give a cleaner taste to the quinoa. Also, drain the water properly from the quinoa otherwise it will turn soggy when cooked
-Towards the end of cooking quinoa, if there is still water left in the pan then uncovered and continue cooking for a bit longer to get rid of the excess water
- Be careful when adding ginger because if you add to much of it the dish will turn bitter
- Please DO NOT skip the raisin, it's an important ingredient and will balance out the tartness of the tomato. Also, it’s important that you finely chop the raisins so that it can disintegrate in the dish
- This recipe is perfect for meal prep as it stores well in the fridge for 3 to 4 days
Enjoy!
#healthy #food #recipes
Thanks for watching the video Healthy Quinoa Chickpea Bowl (Plant-based) | Easy One Pot Vegan Recipes