moroccan spiced


Main course or
lunch for 2 people

Preparation: 15 minutes + 45 minutes roasting time

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2 small sweet potatoes, washed

1 yellow bell pepper, cubed

8 radishes, in wedges

250 grams cherry tomatoes, halved

½ cucumber, cubed

1 lemon, squeezed

5 tablespoons extra-virgin olive oil

1 pouch steamed Moroccan Quinoa (210 g)

2 tablespoons cilantro, finely chopped

Optional: 2 tablespoons almond yogurt

Extra equipment: baking dish

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How to cook

  1. Pre-heat the oven to 210 °C. Slice the sweet potatoes lengthwise 2/3 of the way through, leaving the halves connected. Place the sweet potatoes in the baking dish. Put the baking dish on the middle oven rack and roast the sweet potatoes for about 45 minutes or until done.

  2. Slice the vegetables for the salad. Make the dressing: in a bowl, whisk the lemon juice with salt and pepper and oil. Stir in the cilantro. Add 2/3 of the dressing to the salad and toss. Season the salad with salt and pepper to taste.

  3. Heat the steamed quinoa with a couple of tablespoons of water in a saucepan.

  4. Put each sweet potato on a plate. Spoon the rest of the dressing over the sweet potatoes. Season with salt and pepper. Spoon the salad on top of the sweet potatoes and alongside them. Divide the quinoa between the 2 plates alongside the salad and top with the almond yogurt.


Vegetarian suggestion

Delicious with labneh or harissa yogurt: combine 4 heaping tablespoons of Greek yogurt and 1 teaspoon of harissa for a spicy yogurt sauce. Crumble feta cheese over the salad for tangy flavor.

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Moroccan Spiced Quinoa - Pouch - Pablo's Quinoa



with chickpeas & raisins

learn more

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