Friday, June 18, 2010


Whew... I am going to have to get my act together if I want to do this blog thing. Trouble is I am so so tired. Hoping the glow of second trimester starts soon otherwise I am never going to achieve anything. At the moment, life involves work, coming back home, crawling into bed for a nanna nap and eating, lots of eating. I wasn't at my ideal weight when I conceived and am pretty set on eating high density nutritious foods to make sure I don't gain too much weight. However it seems my hormones have other ideas.
One recipe I am obsessing over right now is Moroccan quinoa and carrot salad. I found it on this website and mmhmmhmm - delicious.
According to quinoa is often considered to be a grain but is more closely related to green leafy veggies such as swiss chard and spinach. Quinoa is actually a complete protein in that it contains all nine essential amino acids. Quinoa is "especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. "
Sounds good to me.
Although the recipe below seems involved, the spice blend makes a good amount which you can use again and it is very simple for such an amazing flavour and textural delight!

Image and recipe from Closet Cooking - a great recipe blog

4 large carrots (peeled and slices 1/4 inch thick)
1 tablespoon olive oil
1 tablespoon moroccan spice blend
1/2 cup red quinoa
1/2 cup white quinoa
2 cups water (or vegetable broth)
2 teaspoons moroccan spice blend
1 cup chickpeas (drained and rinsed)
1/4 cup red onion (diced)
1/4 cup raisins
1/4 cup pine nuts (toasted)
1 handful parsley (chopped)
2 tablespoons olive oil
1 lemon (zest and juice)
1 teaspoon moroccan spice blend
salt and pepper to taste

1. Toss the carrots in the olive oil along with the spices.
2. Arrange the carrots in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
4. Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
5. Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
6. Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.

Moroccan Spice Blend

2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper

1. Mix Everything.

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