Exotic Moroccan Gluten-Free Brunch Feast: A Sensory Dining Experience

Allergens

Eggs, Nuts (Optional)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 4 large eggs
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 red bell pepper, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup parsley, chopped
• 1/2 cup feta cheese, crumbled (optional)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside. In a large non stick skillet, heat olive oil over medium heat. Add sliced zucchini and yellow squash, and cook until tender but still slightly crisp, about 3 4 minutes. Remove from pan and set aside. In the same skillet, add sliced red bell pepper and cook until softened, about 2 3 minutes. Remove from pan and set aside with the other vegetables. To make the spiced egg dish, heat a small non stick skillet over medium low heat. In a bowl, beat the eggs with paprika, cumin, coriander, salt, and pepper. Pour the egg mixture into the skillet and cook gently until set but still moist, about 3 4 minutes. Remove from heat and let cool slightly.

Chef’s Insight

To enhance the aromatic experience, add a pinch of saffron to the quinoa while cooking.

Notes

Serve with freshly squeezed orange juice and Moroccan mint tea for a complete experience.