Moroccan Inspired: Warming Autumn Vegetables with Quinoa

Quinoa Vegetables

I am absolutely loving this cool weather we’ve been having. It’s a nice, cosy change from the warm summer weather that dominates throughout the year in sunny Queensland. Along with the ugg boots & dressing gown coming out of storage, are nourishing, comforting dishes that are perfect for this time of year. This dish is a mixture of all my favourite vegetables and flavours. I’ve prepared this on a Sunday afternoon to have for lunches during the week. This will easily serve 6 people or prepare 3 days worth of lunches for 2 people. It’s super easy to prepare and tastes delicious.


  • 1 cup quinoa
  • 3 small beetroots (peeled)
  • 1/2 butternut pumpkin (skin off & seeds removed)
  • 2 large carrots (peeled)
  • 1 head of broccoli (chopped into florets)
  • 1/2 onion (diced)
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • Sprinkle of cinnamon
  • 5 medjool dates
  • 1/4 cup coriander
  • Fetta

Preheat oven to 200 degrees celsius.

Quinoa: Place the quinoa in a bowl and cover with cold water. Soak for 10 minutes, then drain through a fine mesh strainer. Whilst still in the strainer, rinse once again with cold water. Place quinoa into a saucepan with 2 cups cold water. Bring to the boil over high heat with the lid on, then reduce to a simmer on low-medium heat and take the lid off. Cook for 10-15 minutes until the quinoa ‘sprouts’ and liquid has disappeared. Take saucepan off the heat, place the lid on and leave aside for 10 minutes.

Vegetables: Chop the beetroot, pumpkin and carrots into cubes or small chunks. Place into a large baking dish with the broccoli florets. Sprinkle the onion, garlic, olive oil and cinnamon over the vegetables. Place in the oven and cook for 30 minutes or until the vegetables are soft.

Once cooked, remove the vegetables from the oven and leave to cool for about 10 minutes. Pour the cooked quinoa into the dish and combine with the vegetables.

Chop the dates and fetta into small chunks, and chop the coriander. Sprinkle over the vegetables and quinoa. Serve into separate bowls or place into containers for lunch throughout the week.


Jacqui xx copy


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