Moroccan chicken and pumpkin with quinoa. Season the chicken with salt and pepper. In a large pot or Dutch oven over medium-high heat, warm the olive oil. I layer quinoa with crispy Moroccan spiced chickpeas, and sweet roasted beets and butternut squash.
Roasted cherry tomatoes add depth to this cheap and easy Moroccan chickpea stew topped with Greek yogurt sauce and served over quinoa.
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Season the chicken with salt and pepper. In a large pot or Dutch oven over medium-high heat, warm the olive oil. I layer quinoa with crispy Moroccan spiced chickpeas, and sweet roasted beets and butternut squash.
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Composition Moroccan chicken and pumpkin with quinoa:
- Give 6 of chicken thigh fillets.
- Prepare 1 small pumpkin.
- You need 1 - onion.
- Provide 1 - yellow pepper.
- Need 1 for red chilli.
- Prepare 2 garlic cloves.
- You need 1 packet of cherry tomatoes.
- Require 1 jar for green olives.
- Prepare - Fresh thyme.
- Prepare 2 tsp - harissa paste.
- Provide 2 tsp for ras el hanout.
- Require 150 g - quinoa.
- Provide 1 - chicken stock cube.
This incredible quinoa salad is like little pops of flavor dancing on my tongue in the Moroccan heat with sweet If you're not vegan or vegetarian you could also add cooked chicken! How to make one pot Moroccan. Gluten free Moroccan salad with chickpeas and quinoa! A healthy salad layered with whole grains, vegetables, and spices.
Moroccan chicken and pumpkin with quinoa instructions:
- Preheat the oven to 180c.
- Slice the pumpkin, onion, pepper, garlic and chilli. Place in a roasting pan with the tomatoes.
- Add the olives, thyme leaves, ras el hanout and harissa paste..
- Mix in the chicken to coat all the ingredients in the spices. Place in the oven for 20mins.
- Meanwhile boil the quinoa as per packet instructions and a stock cube. Add seasoning and thyme leaves in the last minute of cooking..
- Remove the roasting dish from the oven.
- Serve and enjoy 😊.
Double the recipe and make this quinoa salad the Main dish around your dinner table. Fluff with a fork, and stir in Using a slotted spoon, remove chicken and transfer to a plate; cover to keep warm. Add the chicken to the soup and heat through. Taste, season with pepper and serve immediately sprinkled with the parsley. Photo "Moroccan salad with pumpkin, quinoa and chickpeas" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
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