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 and chickpeas. Its a low fodmap, gluten-free, vegan, whole-foods based dinner.
2 cups 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
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.