Yesterday evening, I made this divine Moroccan inspired dinner. My husband Peter & I also loved it! It wa so gooooodddd & delicious, if I say so myself! 😉 Check it out below! I was inspired by my good fellow blogger friend, Laura who lives in Australia, by her recent post called: The Moroccan Table.
This is a very fragrant, filling, healthy dinner! 🙂
Recipe: For 4 people
* For the raisins quinoa:
160 gr dry quinoa: rinsed & well-drained
100 gr dark dried raisins, we are going to soak them!
Maldon sea salt
1/4 teaspoon ground cumin
* For the coriander spiced carrots:
600 gr peeled carrots, each carrot cut into 2 & then horizontally into 4 longer strips
1/2 teaspoon ground coriander
* For the fried chickpea-onion-garlic mix:
1 can of cooked chickpeas, rinsed & drained well
2 fat cloves of garlic, peeled & finely cut up
1 very big white onion, peeled & cut up into finer strips
1/4 teaspoon of ground cumin
1 to 2 teaspoons of garam masala
some Maldon sea salt
some black pepper
* For the fried seitan cutlets:
280 gr of home-made seitan cutlets, I used home-made seitan from a year ago, that I defrosted in the day
a fruity evoo
* To serve: 2 tablespoons of toasted almond flakes/ How to toast your flaked almonds? Take a fitted non-stick pan & add almond flakes in 1 layer into the pan. Heat up on low-heat. The almond flakes will get browner on one side & you must shake the pan up & down & turn the flakes over to toast them equally on all sides. Lower the heat if you need to. They will smell very yummy when they are getting toasted. Do not let them burn!!!! After a few minutes, turn heat off & set aside.
1. Put your dark raisins in some just boiled hot water to cover them completely. Let them soak for at least 15 minutes. Drain well & set aside. Meanwhile, cook your quinoa according to your packet instructions. I added a bit of sea salt & 1/2 teaspoon of ground cumin to the quinoa. Stir & cook, simmer for about 12 minutes or until cooked through & flipped open. Drain the excess of water if you need to. Place the cooked quinoa on the heat to cook off excess of steam. Turn heat off & add drained raisins & stir through the cooked cumin quinoa. Taste. It has to taste good. Keep warm. At the same time, cook your peeled carrot pieces in boiling water with some sea salt added. I also added 1/2 teaspoon ground coriander to the hot water. Cook until just al dente but they must not fall apart!Drain well & keep warm.
2. When all the rest is done, take a larger non-stick pan & heat up on high. Pour 1 to 2 tablespoons of that fruity evoo in it & heat up. Now, add cut up garlic & onion pieces & stir often until browned & nearly cooked through. I seasoned with some sea salt, 1/4 teaspoon of ground cumin & some black pepper. Stir often!! Now, add chickpeas & fry for a few minutes. The chickpeas will get fried on all sides, for extra crispness! 😉 Now, add 1 to 2 teaspoons of garam masala, according to your taste. I added 2 teaspoons in total! Stir often to combine it all. Place a fitted lid over the pan & keep warm. Now, fry your defrosted home-made seitan cutlets in some hot fruity evoo for a few minutes per side or until browned & crispy on both sides!
Serve instantly, like picture above & scatter your toasted flaked almonds all over the top of each plate. Best enjoyed with your loved ones! We ate from this dinner 2 days! The next day, the quinoa-raisins mix is even better in flavour! 🙂 MMM!
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