Valleybrink Road | Recipes | Turmeric Quinoa With Carrots, Sweet Potato, And Dried Apricot | 2 organic carrots, peeled and diced into small cubes 2 organic parsnips, peeled and diced into small cubes 8 shallots, peeled, cut into thick rounds 2 cinnamon sticks 4 star anise 3 bay leaves 5 tablespoons extra virgin olive oil.

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Turmeric Quinoa With Carrots, Sweet Potato, And Dried Apricot
Steps
1
2
3
4
Description

This quinoa dish is full of flavor from all the spices and has a wonderful sweetness from the dried apricots and sweet potato. Even though it seems like a lot of ingredients, it is easy to prepare, lasts for several days, and is perfect at room temperature. 

Get Started
Step 1

Preheat oven to 375 degrees. Place quinoa and a pinch of saffron in the rice cooker and cook in water according to manufacturers instructions.

Next Step
2
Step 2

In a large oven proof dish, place the carrots, parsnips, shallots, cinnamon, star anise, bay leaves, olive oil, 3/4 teaspoon sea salt, and all the other spices. Mix to combine. Place in the oven and cook for 15 minutes.Remove from the oven and add sweet potato. Continue cooking for 35 minutes until vegetables are soft.

Next Step
3
Step 3

Now add dried apricots, chickpeas, and 1 1/2 cups water. Return to the oven and cook for an additional 10 minutes. Remove the dish from the oven and pour it into a large mixing bowl.

Next Step
4
Step 4

Add the cooked red quinoa and the cilantro leaves. Taste and season with sea salt as necessary. Serve warm or at room temperature. Enjoy!

Done!
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Ingredients
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Shopping List
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  • 2 organic carrots, peeled and diced into small cubes
  • 2 organic parsnips, peeled and diced into small cubes
  • 8 shallots, peeled, cut into thick rounds
  • 2 cinnamon sticks
  • 4 star anise
  • 3 bay leaves
  • 5 tablespoons
  • extra virgin olive oil
  • sea salt
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon chili flakes
  • 1 organic sweet potato, peeled and diced into small cubes
  • 1/2 cup dried apricots, chopped
  • 1 cup canned  chickpeas, drained and rinsed
  • 1 1/2 cups water
  • 1 cup organic red quinoa, cooked in a rice cooker according to manufacturers instructions
  • pinch of saffron
  • 2 cups cilantro leaves