Moroccan Quinoa

If you haven’t yet noticed, I really love quinoa. It just has something to it that I enjoy more than any other side starch. Better than rice, potatoes, or pasta.

I came up with this recipe as part of a Moroccan-themed eggplant strata dish. It makes an excellent side dish on it’s own, too.

1 cup quinoa, rinsed and drained
2 cups vegetable stock
1 small red or white onion, diced finely
1/4 cup chopped walnuts, toasted
1/4 cup dried apricots, diced
1 teaspoon Moroccan seasoning blend
2 stalks green onion, finely chopped

Directions:

In a medium saucepan, heat vegetable stock over medium heat.
Add quinoa, onion, walnuts, apricots and Moroccan seasoning. Stir.
Reduce heat to low, cover and simmer for 15-20 minutes, until all liquid is absorbed.
Remove from heat and leave covered 5 more minutes.
Fluff with a fork and top with chopped green onions before serving.