Meatless Mondays #23 – Quinoa with moroccan spiced vegetables

I bought a packet of quinoa awhile ago and totally forgotten about it. I am such a pantry hoarder and will be devoting the next few weeks trying to clear old spices, grains, legumes and jars of pickles, jams and other goodies. I need space for new stock.

Do you remember this post – Pineapple Quinoa with Goji Berries and Arugula? This was a guest post written by Divina (Sense & Serendipity). And that was the first time that I took notice of this super grain, Quinoa. It’s known as an ancient grain that was once called “the gold of the Incas.” I have never cooked this grain before and not having done enough research, I thought it may be very similar to cous cous.

Fresh cubed vegetables

Fresh cubed vegetables


  • 250g of quinoa
  • 2 red capsicums, small cubes
  • 2 big zucchinis, skinned and cubed small
  • 3 large carrots, skinned and cubed small
  • 1/2 head of cauliflower
  • 2tsp of grounded fennel seeds
  • 1tbsp of  grounded coriander
  • 11/2tbsp of grounded cumin
  • 11/2 tbsp of smoked paprika
  • 2tsp of grounded ginger
  • 6 cloves of garlic, finely minced
  • 1 onion, finely diced
  • 300ml of vegetable stock
Cooked quinoa

Cooked quinoa


  1. Soak quinoa for about 15mins in cold water first. And then boil it water for about 10 – 15 mins or until it is cooked. You will know as it becomes translucent and also forms little white spirals. So cute! You will see what I mean in the photo below. Once it is cooked, fluff it and set aside
  2. In a pan, saute the onions and once translucent, add all the spices. Fry until fragrant and then add cauliflower. Coat all cauliflower thoroughly. Then add the rest of the vegetables. Add the vegetable stock and allow all the vegetables to simmer covered at low heat until cooked
  3. The liquid will be almost gone. Stir to combine well. Add the quinoa. Add slightly more stock if required. Combine through
  4. Serve hot with toasted bread and topped with a fried egg
quinoa with moroccan spiced vegetables

quinoa with moroccan spiced vegetables

It will not be the last time that I will try cooking quinoa. It has a nice nutty flavour but fluffs up like cous cous. This is dish is definitely lacking in something. Mister said that it would be great with addition of seafood. I do agree. I will have to try again. I consider this a flavour failure.

What would you have done differently?