Moroccan Vegetable Stew

This is a nutritious, filling, vegetarian Moroccan stew and provides a nutritious, The couscous has been replaced with a gluten free alternative Quinioa.

This recipe serves 4

 Country: Morocco 

1 cup quinoa

2 cups water

1 tablespoon olive oil

2 medium carrots, sliced

2 cups orange squash (or potatoes), cubed

1 medium onion, cut in chucks

1 9 ounce can garbanzo beans (do not drain)

1 28 ounce can diced tomatoes (do not drain)

1/2 cup pitted dates, chopped

1/2  teaspoon ground cinnamon

1/2  teaspoon salt

1/4 teaspoon red pepper flakes

1/2 cup chopped fresh cilantro or parsley

Put the quinoa in a fine strainer and thoroughly rinse with hot water.
In a medium saucepan, bring quinoa and water to a boil over high heat.
Reduce the heat to low, cover, and simmer for 12-15 minutes.
Cook until quinoa is tender and the water is absorbed.
Transfer the quinoa to a large bowl, cover and keep warm.

Heat the olive oil over medium high heat in a skillet and, when hot, add the carrots, squash, and onion for 10 minutes.

Add the garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and bring to a boil. After a few minutes, reduce to a low heat, cover and simmer for about 30 minutes.

Finally, add the cilantro to the vegetables, stir for a few minutes and serve the stew with the quinoa.