Quinoa with Moroccan Sauce

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Quinoa with Moroccan Sauce

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    1 tsp each Fairtrade ground cinnamon, Fairtrade ground ginger, Fairtrade ground turmeric, freshly ground Fairtrade nutmeg, freshly ground Fairtrade black pepper, ground cumin, ground coriander, paprika, and caraway seeds 5 fl oz (150 ml) vegetable stock
    Generous pinch each ground cloves and saffron strands 3 1/2 oz (100 g) Fairtrade organic dates, coarsely chopped
    3 cloves garlic, finely chopped 9 oz (250 g) Fairtrade quinoa
    1 small chilli, finely chopped 1 tbsp Fairtrade honey
    2 tbsp olive oil 1 handful fresh coriander, roughly chopped
    13 1/2 oz (400 g) tin chopped tomatoes 1 lb (450 g) steamed or roasted vegetables, such as butternut squash, carrots, parsnips, or courgettes, cut into bite-sized chunks
    14 1/2 oz (410 g) tin chickpeas, drained


    Prep: 15 min Total: 45 min
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    • 1

      Mix together all the spices with the garlic and chilli in a bowl, and set aside.

    • 2

      Heat the oil in a large saucepan and add the spice mixture. Cook for 3–5 minutes, over a gentle heat, stirring constantly.

    • 3

      Add the tomatoes, chickpeas, stock, and dates. Bring up to the boil, reduce the heat, and simmer for 20 minutes. If after this time the sauce is too thick add a splash of water. Meanwhile cook the quinoa according to the pack instructions.

    • 4

      Stir the honey into the tomato sauce, and sprinkle with the coriander.

    • 5

      Stir the cooked vegetables into the sauce, allow them to heat through, and serve with the quinoa.

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