“Moroccan Brunch Delight: Spiced Vegetable Tagine with Quinoa”

Allergens

None

Ingredients

• 1 cup quinoa, rinsed 2 cups water or vegetable broth 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 1 small zucchini, diced 1 small yellow squash, diced 1 small red bell pepper, diced 4 ounces button mushrooms, sliced 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon 1/8 teaspoon cayenne pepper (optional) 1 can (14.5 ounces) diced tomatoes, undrained Salt and black pepper to taste 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is cooked through, about 15 minutes. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 3 minutes.
3. Stir in zucchini, yellow squash, red bell pepper, and mushrooms, and cook for an additional 5 minutes, or until the vegetables are slightly tender.
4. Add paprika, cumin, coriander, ginger, cinnamon, and cayenne pepper (if using) to the skillet. Stir well to coat the vegetables with the spices.
5. Pour in the diced tomatoes with their juice, and season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the vegetables are cooked through but still tender.
6. Fluff the cooked quinoa with a fork, then stir in half of the chopped parsley. Serve the tagine over the seasoned quinoa, garnishing with the remaining parsley.

Chef’s Insight

Feel free to adjust the spice level according to your taste preferences.

Notes

Pair this dish with freshly squeezed orange juice or herbal tea for a complete Moroccan brunch experience.