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Moroccan chermoula quinoa and chickpeas as bowls, wraps or chermoula stuffed peppers

New years resolution to eat more greens? After the holdiay feast here is a fresh healthy green herb packed vegan main with moroccan spices to spice up your quinoa

As with pesto dont let the green color put you off, its yummy!

2cups cooked quinoa (I prefer to cook it in chicken stock or vegan sub veg stock. cook quinoa in double the amount of liquid with a pinch of ground ginger if desired, until tender and season with salt and pepper)


1 cup fresh cilantro, ends cut off

1 cup fresh parsley, stalks cut off

3 garlic cloves

1/4 cup fresh mint

1/2 cup olive oil

1/4 cup grated lemon zest or preserved lemon rind, chopped

tbsp cumin

1.5-1 2/3 tbsp paprika

juice form one lemon

salt and pepper

pinch red pepper flakes

pinch saffron threads,crumbled, optional

optional: 2tbsp harissa paste (green was what i had then, but red can also be used and is my fave)

place all in a food choopper or small bowl of a food processor and pulse several times.

Stir in the chermoula into the cooked quinoa

300ml of cooked or canned chickpeas, drained,

pan fry the chickpeas on warmed olive oil with a pinch of garlic powder and 1/2 tsp paprika, stirring often and sauteeing for about 3 min.add 2 tbsp harissa paste (green or red) then add the chermoula quinoa and pan fry 3 minutes longer to warm and take the bite off the garlic etc. serve as a bowl with pita or inside a tortilla wrap. Or stuff into hollowed out bell peppers and bake in preheated oven at 350 degrees for about 20 minutes. This is my personal fave as baking/cooking the chermoula slightly takes off the edge and fuses the ingredients.

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