784
HEALTHY |
MARRAKESH VEGETABLES & QUINOA COUSCOUS
Serves 4-6 | Prep/cooking time 45mins
INGREDIENTS |
- 400 g quinoa
- 4 small turnips
- 4 small carrots
- 4 small zucchinis
- 1 red pepper cut into cubes
- 2 small eggplants cut into large cube
- 100 g of green beans
- 100 g of pumpkin cut into cubes
- 100 g small Paris mushroom
- 6 tbsp. of olive oil
- 1 bunch of green onion
- 10 garlic cloves, peeled
- 6 pinches of Himalayan salt
- 1 pinch of cayenne pepper
- 500 ml tomato sauce
- 1 drizzle of olive oil
PREPARATION |
- Soak the quinoa for 2 hours in water, then rinse and drain it. Cook it for 15 minutes in 600ml of water.
- Meanwhile in a large saucepan, add the coconut oil, onion bulbs, garlic, salt, chili, vegetables and mushrooms. Mix, pour the tomato sauce and cook for 30 minutes over low heat.
- Serve the quinoa and vegetables separately after drizzling them with olive oil.
DID YOU KNOW
Quinoa is naturally gluten-free and generally well tolerated by those with celiac disease. It can also help improve the nutrient profile of a healthy gluten-free diet. It may also reduce blood cholesterol, blood sugar, and triglycerides. It’s weight loss friendly, and has been shown to increase the nutrient and antioxidant value of gluten-free diets.
OTHER RECIPES BY SABINE MAZLOUM |