Moroccan Quinoa Coleslaw

Yep, that's right, Moroccan Quinoa Coleslaw. Lets get really wordy and descriptive and call it 'Moroccan Chai Spiced Lemon Quinoa Heaven in my mouth Slaw'. Even with that title it still does not do it justice.


But lets keep things simple.

Seriously, this little salad happens to have every spice, herb, and flavor that has been created melding in my mouth for a perfect combination. I feared that one flavor would overpower another, but no so, the meld is perfection, and without even trying to be Moroccan right along the lines of the Moroccan spice line up.

It is a coleslaw, like no other coleslaw you have experienced before. Put away that nasty mayo, and open your eyes to something greater, not just healthy, but so flavorful, oh so so so flavorful you won't know what to do but eat it, just eat it.

Sidenote: Do not be turned off by the amount of ingredients, this recipe is so forgiving and open to the spices you have on hand, so don't get crazy that you don't have them all, just experiment and have fun!

Moroccan Quinoa Coleslaw

1 cup quinoa
2 cups Chai Tea Water (you can use one or two chai tea bags, steeped for a few hours)

Spray or oil the bottom of the rice cooker, place rinsed quinoa and chai water and turn on. Will be ready in 15-20 minutes! The chai flavor is amazing for boring quinoa and enhances overall flavor of the dish. However if you don't have chai tea bags or don't want to buy I am sure the dish will still be amazing!

1 medium onion, sliced
1/2 cup raisins
1 tbsp butter
1 tbsp honey or agave nectar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
a pinch of anise (optional)
1/4 tsp garam masala (optional)
1/2 cup water

Over medium heat add to a skillet butter, honey onions, raisins, and spices above. Once onions and raisins sizzle add water and wait for water to simmer, then turn heat down to low/simmer, cover for 20-30 minutes. Every 5-10 minutes give it a good stir.

Meanwhile you can prepare the rest of the salad and additional dressing.

1 large lemon, zest and juice
2 tbsp plain yogurt or sour cream
1 tbsp honey or agave nectar
1 tbsp olive oil
1 granny smith apple, cut up into small chunks
1/3 cups sliced almonds
3-4 cups shredded cabbage
2 tsp dried parsley (or 1-2 tbsp fresh if you have it)
salt and pepper to taste

Mix quinoa with all the above ingredients, adding any additional fruits or veggies that you would like. Once the onion/raisin mix has simmered and cooled a few minutes add in and mix well. If any of the spices you used for the onion/raisin mix really spoke to you, now is your chance to add some more in! Add salt and pepper last to taste (if you really think you need any).

This recipe is certainly not an exact science like baking, so feel free to add more or less of the spices, fruit, veggies, etc you like best! I loved the combo of the sweet moroccan spice, with tartness of the lemon, and creaminess of the yogurt. Get your spicey adventure on and have some fun!

Oh and my husband took the camera on his 2 day hike through Buckskin Gulch, so I'm sorry but no picture yet. I will try and wait to take one when he gets home, but I highly doubt any of this mouthly joy will be left. I guess that just means I will have to make some more!

Moroccan Soup Heaven

So, there are times in all our lives were we simply need to express who we are without any apologizing. These are moments in which our true natures surface, and we indulge in the comforts of life that define us. I express myself often through food, what I eat, how I eat, where I eat, and when I eat. For my husband this ennobling, expressive meal would be Kraft Mac n' Cheese with a Coke at 10pm after a long day of work. For me, it consists of a meal with international flavor and not a single ingredient that my husband would touch with a 10 foot pole. It comes on a Saturday evening after a long week and a day full of landscaping/gardening selection and planting. The meal, Morrocan Soup.

Welcome to my Moroccan Soup heaven. In my heaven dairy, gluten, and meat do not need to exist to fill my belly, rather the aroma of curry tantalizes my senses and a tender array of balanced produce pleases me on a most soulful level. About the only thing better than a curry dish swimming in coconut milk, would be this soup swimming in coconut milk, adorned with chick peas (my favorite non-beany bean), oh so sweet potato, peppers, tomatoes, chiles, and the perfect blend of spices to complete the experience. The coconut milk sets it apart from most traditional Moroccan Soup/Stew recipes, but its also what makes this soup a meal, and a treasure to delight in.

This recipe is adapted from Gluten Free Goddess, goddess that she is. I did make a few adjustments. Enjoy your journey to Moroccan heaven!

Moroccan Soup Heaven

3 cups light tasting vegetable broth
2 tsp chopped garlic

1 yellow onion, diced

1 large sweet potato, peeled, diced
1 yellow or red bell pepper, diced
1 large apple (any will do but I used Braeburn), diced
1 4 oz. can diced green chiles
1 14-oz. can diced tomatoes or 3-4 tomatoes diced
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can light coconut milk
1 lime, juiced, and grated lime zest
1 tablespoon green Thai Kitchen Green curry or Garam masala
1/2 tsp each cinnamon, cumin, ginger

several saffron threads crushed, (optional for special occasion!)

1/4 tsp fresh ground pepper
1-2 tablespoons chopped fresh cilantro (optional)
Sea Salt, to taste

Combine all the ingredients above in a pot, cover and cook over medium low heat for 30-45 minute, until vegetables are soft. Add extra curry paste if you like it spicy. For garnish I like to add raisins and sliced almonds.

The wonderful thing about this soup is you is it is extremely versatile. If you don't have the above veggies, swap them out for red potatoes, carrots, and zucchini. If you are trying to cut back on fat and calories you can omit the coconut milk. However, be forewarned taking out the coconut milk is like taking clouds out of heaven.

Chicken Curry

I still remember the first time I had curry, sweet memory that it is. I recall the desire to lick my plate of every last drop of the yummy liquid called COCONUT MILK. In college was my first encounter with this amazing substance. As if it wasn't desirable enough you can imagine my affection for curry as I adopted the gluten free diet and a love for yoga!

For many years, curry was a rare delight that came only when visiting an Indian restaurant. It took my dear friend, Rebecca, in college to teach me that it could be made at home quite easily. She taught me to employ the help of the experts, Thai Kitchen brand curry paste, which then makes it a Thai Curry. This made for an easy and doable meal in about 30 minutes, and only a few simple ingredients: meat, vegetables, Thai Kitchen Curry Paste, and Coconut Milk! That recipe still stands as a wonderful recipe when time is limited, and the mixing of spices makes you nervous. But my personality lends to always wanted to perfect a recipe. So with some experimenting this is what I offer. If the veggies are fresh from the garden, well, even better. I offer carrots and potatoes as the vegetable in this variation, but feel free to experiment! So without further adieu!

Chicken Curry

2-3 red potatoes, cut up

2-3 large carrots, cut up

1 tbsp madras curry powder (plus extra to coat chicken: optional)

1/2 tsp pepper (freshly cracked is best)

1 tsp sea salt

1 tsp dried basil (or 2-3 tbsp fresh snipped)

1 teaspoon ginger powder

1/2 tsp each coriander and cumin (if you don't have these on hand: chili powder will do)

2 tsp cornstarch

1 can unsweetened lite coconut milk (13.5-14.5 oz)

1 bay leaf (optional)

1 tbsp olive oil

1/2 yellow onion

1-2 tsp garlic

3-4 skinless boneless chicken breast, cut into 1-2" pieces

2-3 cups hot cooked rice

1. Add bite size pieces of carrots and potatoes to boiling water, boil 5-10 min, til softer but still crisp.

2. Meanwhile, mix all the dry ingredients in a medium bowl, add coconut milk and mix very well, to remove lumps.

3. Add oil to skillet and heat to medium. Add garlic and chopped onion for about 3-5 minutes, to soften onions. Add cut up chicken pieces, 3-5 minutes until no longer pink. Add coconut milk mixture and carrots and potatoes. Turn heat down to simmer, place lid on, and let flavors meld about 10-15 minutes.

4. Enjoy! The most important step!