Moroccan Vegan Brunch Delight: Quinoa Pilaf with Chickpeas and Moringa Sauce

Allergens

None

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup raisins
• 1/4 cup pine nuts, toasted
• 1/4 cup parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste Moringa Sauce:
• 1 cup fresh moringa leaves, packed
• 1/2 cup fresh cilantro, packed
• 1/2 cup fresh mint, packed
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 tsp ground cumin
• Salt to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened, about 3 4 minutes.
3. Add chickpeas to the skillet with onion mixture, stirring well to combine. Cook for another 5 minutes, until chickpeas are heated through. Season with salt and pepper to taste.
4. In a food processor, blend moringa leaves, cilantro, mint, lemon juice, olive oil, and cumin until smooth. Season with salt to taste.
5. Gently fold the cooked quinoa into the chickpea mixture, stirring in raisins and pine nuts. Top with parsley.
6. Serve immediately, drizzling moringa sauce over each portion.

Chef’s Insight

The combination of flavors and textures in this dish is a testament to the rich culinary traditions of Morocco.

Notes

The moringa leaves used in this recipe are packed with nutrients and can be found at specialty markets or online.