🌟 “Moroccan Vegan Breakfast Feast: Aromatic Tagine & Herb-Infused Quinoa with Fresh Fruit Salad”

Ingredients

• 1 cup quinoa, rinsed
• 2 cup vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1/4 tsp ground cumin
• 1/4 tsp ground paprika
• 1/4 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/8 tsp ground allspice
• salt, to taste
• black pepper, to taste
• 1 cup pineapple, diced
• 2 kiwi, sliced
• 1 cup strawberries, halved
• 1/2 cup blueberries

Instructions

1. 1

   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2. 2

   In a large pan, heat olive oil over medium heat. Add onion, bell pepper, zucchini, and squash, cooking until softened, about 5 minutes.

3. 3

   Add garlic, cumin, paprika, ginger, cinnamon, allspice, salt, and pepper to the vegetables, stirring to coat. Cook for another minute.

4. 4

   Stir in the cooked quinoa and fresh herbs, heating through and adjusting seasonings if needed.

5. 5

   Prepare the fruit salad by combining diced pineapple, sliced kiwi, halved strawberries, and blueberries in a bowl.

6. 6

   Serve the vegetable tagine and herb-infused quinoa alongside the fruit salad.