Moroccan Quinoa Bowl

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  • 1 ½ cups quinoa
  • 1 tbsp ground cinnamon
  • ¼ cup extra virgin olive oil
  • 1 lemon zested and juiced
  • 1 shallot minced
  • 2 tsp ground curry
  • 1 tsp honey or pure maple syrup
  • 1 bunch mint leaves chopped
  • 1 bunch cilantro chopped
  • 3 tbsp currants or raisins
  • 2 avocados pitted and cut into 1 inch squares
  • 4 green onions thinly sliced
  • ½ cup almonds dry roasted or slivered
  • Cook the quinoa using one part quinoa to two parts liquid. Bring water to a boil and add 1 tbsp of ground cinnamon into the cooking water. Whisk in quinoa and return to a boil. Reduce heat to low, cover and simmer for 15-18 minutes. Let stand for 5 minutes. While the quinoa is cooling, in a small bowl whisk the olive oil, lemon zest and juice, shallot, curry and honey or maple syrup. Pour over quinoa and stir well to coat.
  • Add the mint, cilantro, currants/ raisins, avocado, and green onion into the quinoa and toss until everything is well incorporated. Serve in bowls garnished with the almonds.
This is a really satisfying grain bowl we adapted from Green Kitchen Stories. The spices add a ton of flavor and also have powerful anti-inflammatory properties. Did you know cinnamon can help regulate your weight and control blood sugar levels? 
Make ahead tip: Make the quinoa in advance, or use leftover quinoa from another meal - since it likely won’t have cinnamon in it just add a hearty pinch to the dressing!