Looking for a healthy and festive Cinco De Mayo dinner option? Here is a great recipe from Elise Rubenstein, let us know what you think!

Savory Moroccan Veggie Stew

Serving Size: 4


3 cups low-sodium chicken broth, or vegetable stock
1 can diced tomatoes, with their juice
1 cup zucchini, sliced into half circles
1/2 cup canned chickpeas, rinsed and drained
4 artichoke hearts, cut in half (frozen or packed in water and drained)
1/2 cup quinoa, rinsed
1/4 cup parsley, chopped
1/4 cup raisins
2 scallions , thinly sliced (including green tops)
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp basil
1/2 tsp oregano


Bring stock, plus 1 cup of water to a rolling boil. Reduce heat and
add remaining ingredients. Simmer uncovered for about 15 minutes,
until the quinoa is cooked. Add salt and pepper to taste and serve.

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