/ Moroccan-Spiced Roasted Vegetables – Recipe Below /
The warm cinnamon scent and rich colors of this healthy, Moroccan-spiced dish are the essence of fall. It’s the perfect way to add a surprise to a typical meal. I love the idea of mixing in some global influence through tastes and textures. This dish, paired with the exotic textiles, shiny metallics and unique graphic prints of Moroccan-inspired design will add interest and a more curated feel to your home.
/ Before and After Pics of this Family Room Here /
You can incorporate Moroccan style with just a few new pieces that will have a big impact on the vibe in a space. One of my favorite ways to introduced global style into a home is a Moroccan style rug. These rugs are soft, comfortable and do well in high traffic areas. They look beautiful layered with metals and eclectic textiles.
/ Gilt Mirror/
I love the shine from moroccan shaped mirrors and unique lighting. The moroccan inspired star pendant in this bathroom, via m.elle design, adds the perfect amount of charm. Too add some character, consider layering these gilt moroccan style mirrors above nightstands for a beautiful accent in a bedroom.
Today, I’ve gathered some fun Moroccan inspired finds for you to browse. Several have rich colors and are warm updates that are great for fall. I hope you have enjoyed these inspirations for tastes and textures. Have a wonderful Monday!
Moroccan Style Finds
- Moroccan Glass Pendants – On Sale now + Extra 20% off!
- Tear Drop Chandelier
- Arabesque Gilt Mirror
- Jo Malone Cardamom and Moroccan Rose Home Candle
- Carved Wood Side Table
- Blue Kesh Throw
- Linen Handloomed Moroccan Pillow
- Black and White Diamond Print Pillow
- Moroccan Handmade Rug – On Sale
A Few More
Moroccan-Spiced Roasted Vegetables and Quinoa
- 3 parsnips, peeled and cut into 1/2-inch (12-cm) pieces
- 2 carrots, peeled and cut into 1/2-inch (12-cm) pieces
- 6 Tbs. (3 fl. oz./90 ml) olive oil
- 1 Tbs. ground cumin
- 2 tsp. ground turmeric
- 1 tsp. ground cinnamon
- Salt and freshly ground pepper, to taste
- 2 cups (16 fl. oz./500 ml) low-sodium vegetable or chicken
- 1 cup (8 oz./250 g) quinoa, rinsed
- 1/4 cup (1 1/2 oz./45 g) dried apricots, quartered
- 3 Tbs. slivered almonds, toasted
- 2 Tbs. chopped fresh flat-leaf parsley
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the parsnips and carrots with 2 Tbs. of the olive oil, the cumin, turmeric and cinnamon. Spread the vegetables in a single layer on the prepared baking sheet and season well with salt and pepper. Roast, stirring a couple of times, until the vegetables are very tender and caramelized, 35 to 40 minutes.
Meanwhile, in a saucepan over high heat, bring the broth to a boil. Add the quinoa, cover and reduce the heat to medium-low. Cook until all the broth is absorbed, about 12 minutes.
Transfer the quinoa to a large bowl and add the roasted vegetables, apricots, almonds and parsley. Stir in the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil, season with salt and pepper and serve. Serves 4 to 6.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).