This tasty chili makes a great meal prep dish while also reducing food waste! Try this vegan and gluten free Moroccan Inspired Vegan Quinoa Chili for your next make-ahead dinner!

Name: Moroccan Inspired Vegan Quinoa Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil (extra virgin); 1 medium yellow onion (chopped); 2 1lbs butternut squash (peeled and chopped, makes about 2-3 cups); 1 tablespoon Ras el Hanout spice blend; 2 15 ounce cans diced tomatoes (no salt added version); 2 15 ounce cans chickpeas, low sodium (drained & rinsed); 1/4 cup dried apricots, unsweetened (chopped); 3/4 cup quinoa (uncooked); 2 cups water; 2-3 cups spinach leaves (chopped, thawed if frozen)

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Happy National Nutrition Month!

For 2018, the theme for National Nutrition Month is "Go Further with Food". However interpreted, the focus is on making the right food choices whether it is reducing food waste, starting the day off right, or incorporating more nutritious foods that fit your lifestyle. For me, my focus has been eating less processed and nutrient-dense foods for a healthy pregnancy! Energy-dense nut butter or avocados, for example, may have more fat and calories than let's say low fat baked potato chips, but these nutrients will "go further"! The healthy fats and proteins will keep me satisfied during the day and provide the benefits my body needs to function (pregnant or not pregnant).

What are your plans for going further with food? Is it including breakfast in the morning? Fueling your body before or after exercise? Whatever you choose, it will be a positive impact on your health! For more on NNM's theme, click here.

Recipe for Vegan Quinoa Chili...

What makes this vegan quinoa chili so fantastic for National Nutrition Month's 2018 theme? It packs in more nutrient-dense foods, makes an excellent meal prep dish, and reduces food waste! These are all examples of going further with food. Packing in more protein, fiber, and micronutrients will get you more health benefits compared to other chili recipes thanks to the chickpeas, quinoa, and vegetables. Want to reduce food waste? This versatile recipe makes it simple to substitute with any leftover vegetables in your refrigerator (while also using less perishable canned chickpeas and uncooked quinoa).Â Are Mondays too hectic to think about making dinner? Make this meal ahead of time and portion it out in storage containers (freeze any leftovers for greater than 3 days in the refrigerator).

"Recipe"

moroccan inspired chili with chickpeas and quinoa

Moroccan Inspired Vegan Quinoa Chili

This simple, gluten free chili is perfect for meal prep and reduces food waste! Packed with chickpeas and quinoa make this a satisfying meal for lunch or dinner!

Course Main Course, Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 tablespoon olive oil extra virgin
1 medium yellow onion chopped
2 1lbs butternut squash peeled and chopped, makes about 2-3 cups
1 tablespoon Ras el Hanout spice blend
2 15 ounce cans diced tomatoes no salt added version
2 15 ounce cans chickpeas, low sodium drained & rinsed
¼ cup dried apricots, unsweetened chopped
¾ cup quinoa uncooked
2 cups water
2-3 cups spinach leaves chopped, thawed if frozen

Instructions

In a large pot, heat olive oil on medium heat. Add the onion and saute for 3 minutes to soften. Add the butternut squash and continue sauteeing for 3-5 minutes until onions are translucent.
Next, add the Ras el Hanout spice and saute for an additional minute until aromatic. Stir in the remaining ingredients except the spinach. Cover and reduce heat to simmer; cook for 15 minutes.
Toss in the spinach and continue simmering for 5 more minutes or until the quinoa and vegetables are soft.