TURMERIC QUINOA WITH CARROTS, SWEET POTATO, AND DRIED APRICOT
After a road trip and catching a cold from the hubby, I knew I needed to recharge and get some healthy goodness back into my body. No gluten this week, I made a big batch of this delicious red quinoa and have been eating it for lunch with homemade hummus and mixed greens. It is full of flavor from all the spices and has a wonderful sweetness from the dried apricots and sweet potato. Even though it seems like a lot of ingredients, it is easy to prepare, lasts for several days, and is perfect at room temperature. It is also really delicious with this Herb Vinaigrette drizzled on top. Easy breezy.
2 organic carrots, peeled and diced into small cubes
2 organic parsnips, peeled and diced into small cubes
8 shallots, peeled, cut into thick rounds
2 cinnamon sticks
4 star anise
3 bay leaves
5 tablespoons extra virgin olive oil
1/2 teaspoons ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon sweet paprika
1/4 teaspoon chili flakes
1 organic sweet potato, peeled and diced into small cubes
1/2 cup dried apricots, chopped
1 cup canned chickpeas, drained and rinsed
1 1/2 cups water
1 cup organic red quinoa, cooked in a rice cooker according to manufacturers instructions
pinch of saffron
2 cups cilantro leaves
Place quinoa and a pinch of saffron in the rice cooker and cook in water according to manufacturers instructions (I cook it on the White Rice setting and it comes out perfectly).
Place in the oven and cook for 15 minutes.
Remove from the oven and add the sweet potato. Continue cooking for 35 minutes until the vegetables are soft. Now add dried apricots, chickpeas, and 1 1/2 cups water. Return to the oven and cook for an additional 10 minutes.
Serve warm or at room temperature.