Mediterranean Moroccan Brunch – A Vegan Paradise: Quinoa Shakshuka with Chickpeas & Spiced Mixed Berry Compote

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish For Spiced Mixed Berry Compote:
• 2 cups mixed berries (e.g., strawberries, blueberries, raspberries)
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Zest and juice of one lemon

Instructions

1. Rinse quinoa under cold water and add to a saucepan with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until quinoa is tender and the liquid has been absorbed. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3 4 minutes. Add minced garlic and sauté for another minute.
3. Stir in chickpeas, diced tomatoes, paprika, cumin, coriander, turmeric, cinnamon, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Gently fold cooked quinoa into the skillet and cook for an additional 2 3 minutes until heated through.
5. For the compote, combine mixed berries, sugar, cinnamon, ginger, lemon zest, and juice in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the berries have softened and released their juices.
6. Serve the quinoa shakshuka hot with a side of spiced mixed berry compote. Garnish with fresh parsley or cilantro if desired.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly immersive culinary experience that is sure to impress your guests.

Notes

Make sure to use high-quality spices for the best flavor.