Moroccan Vegan Breakfast Feast: Delightful Spiced Quinoa Bowl & Date-Stuffed Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• For Spiced Quinoa Bowl: 1 cup uncooked quinoa 2 cups water 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger Salt and black pepper, to taste 1 cup cooked chickpeas 1 cup diced tomatoes 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro Lemon wedges, for serving For Date
• Stuffed Bread: 1/2 cup pitted dates, chopped 1 tablespoon orange zest 2 teaspoons orange juice 2 cups all
• purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 cup almond milk 3 tablespoons coconut oil, melted 1/4 cup sugar 1 teaspoon vanilla extract

Instructions

1. For Spiced Quinoa Bowl:
2. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer until the quinoa is cooked and the water is absorbed, about 15 minutes. Set aside.
3. In another saucepan, heat olive oil over medium heat. Add onion and garlic cook, stirring often, until onion is softened and translucent, about 5 minutes.
4. Stir in cumin, coriander, turmeric, ginger, salt, and pepper. Cook for another minute, then add cooked quinoa, chickpeas, and tomatoes. Cook for an additional 2 3 minutes, until heated through. Remove from heat and stir in parsley and cilantro. For Date Stuffed Bread:
5. In a small bowl, mix together dates, orange zest, and orange juice. Set aside.
6. In another large bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine almond milk, melted coconut oil, sugar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the date mixture.
7. Preheat a non stick griddle or skillet over medium heat. Drop spoonfuls of batter onto the griddle and cook for about 2 3 minutes per side, until golden brown. Repeat with remaining batter.

Chef’s Insight

The combination of spices in the quinoa bowl will awaken your senses, while the date-stuffed bread adds a sweet and aromatic touch to this Moroccan-inspired vegan breakfast.

Notes

This recipe is perfect for a satisfying and flavorful vegan breakfast that will transport you to the vibrant streets of Morocco.