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Moroccan Quinoa

Quinoa (pronounced keen-wah) is member of the seed family. I mispronounced this for several years before being corrected and turning to Google for definitive advice. Regardless of what you call it, its wonderfully healthy and versatile. Not only is it a complete protein – making it fantastic for vegetarians – but this superfood is also rich in iron, magnesium and dietary fiber. Tasty and just a little bit sweet, this recipe will leave you with enough for a quick and delicious cold lunch during the working week.






  • ½ cup quinoa
  • ½ organic vegetable stock cube
  • 1 cup water
  • ½ seedless eggplant
  • 10 cherry tomatoes
  • ¼ sultanas or dried cranberries
  • 1½ tablespoons Moroccan seasoning
  • 1 beetroot
  • 1 carrot
  • ½ butternut pumpkin
  • 1 red onion
  • Extra virgin olive oil spray
  • 1 clove garlic (optional)


  1. Preheat oven to 180º
  2. Peel the skin from the carrot, pumpkin and beetroot. Cut into equal sized cubes and place on a baking tray.
  3. Remove onion skin, cut into small wedges and add to other vegetables. 
  4. Dice garlic and distribute across baking tray.
  5. Spray with a little oil, then rub to ensure all veg are evenly coated.
  6. Place in the oven for 30-40 minutes until soft and slightly browning.
  7. Meanwhile, cup of cold water into a small pan.
  8. Add Moroccan seasoning and stock cube, and bring to the boil.
  9. Stir in quinoa and reduce to a simmer for 10 – 15 minutes, stirring occasionally until the water is absorbed.
  10. Place a griddle pan over a high heat.
  11. Wash and slice eggplant into 1cm thick semi-circles.
  12. Add eggplant to griddle (no oil required) and cook for approximately 6 minutes, turning once. Remove from heat and allow to cool.
  13. Wash and quarter cherry tomatoes.
  14. Stir into cooled quinoa along with sultanas, roasted vegetables and charred eggplant slices. Enjoy!


Serve warm with a seasonal side salad, or top with grilled chicken / tofu for extra protein.
Save leftovers to be served cold with crumbled low-fat feta for a quick office lunch.
Store in an airtight container for up to a week in the refrigerator.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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