Inspired by some delicious quinoa dishes, I created my own. It's healthy and delicious, and it's meatless.
Moroccan Quinoa with Peas and Zucchini
1 cup quinoa, rinsed
1 14.5-ounce can diced tomatoes
3/4 cup water
2 small zucchini
1 onion, chopped
4 tablespoons extra virgin olive oil
1 clove garlic, minced
1 14-ounce cans of chickpeas, drained and rinsed
3/4 cup frozen green peas, thawed
4 tablespoons peanut butter
1 tablespoon ground ginger
1 teaspoon each of ground cumin, curry powder, and chili powder.
1/4 cup lightly packed cilantro
Salt and pepper to taste
In a medium saucepan, heat the quinoa, water, and the can of diced tomatoes until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when tender and when you can see the curlique in each grain. When the quinoa is done, set aside.
While the quinoa cooks, cut zucchini into 1/2 inch thick coins. Then cut each zucchini coin into quarters. In a large skillet, heat olive oil over medium heat. Add garlic, onions, and zucchini. Cook until onions are translucent and zuchinni is tender, five minutes. Add chickpeas and peas. Cook two minutes. Turn heat to low, and stir in peanut butter. Add ginger, cumin, curry, and chili powder. Toss the quinoa with the vegetable mixture. Add salt, pepper, and cilantro.