Mouthwatering Moroccan Vegetarian Tagine with Quinoa – Aromatic Spices and Earthy Flavors

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups vegetable broth 1 medium
• sized butternut squash, peeled and cubed 1 large sweet potato, peeled and cubed 1 small red onion, thinly sliced 1 cup cherry tomatoes, halved 1 zucchini, sliced 2 cloves garlic, minced 1 can (14.5 oz) chickpeas, drained and rinsed 1/2 cup dried apricots, chopped 1/3 cup slivered almonds, toasted 1 tbsp olive oil 1 tsp ground cumin 1 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground black pepper 1/4 tsp ground turmeric Pinch of saffron threads, crushed Salt to taste

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, cover, reduce heat, and simmer until the quinoa is cooked through and has absorbed all the liquid, about 15 minutes. Fluff with a fork and set aside.
2. In a large tagine pot or heavy bottomed saucepan, heat olive oil over medium heat. Add onions, garlic, and spices (cumin, ginger, cinnamon, black pepper, turmeric, and saffron). Sauté for 2 minutes until the onions are translucent.
3. Add the butternut squash, sweet potato, zucchini, and cherry tomatoes to the pot. Stir well to combine, ensuring all the vegetables are coated in the spices. Cook for about 5 minutes, stirring occasionally.
4. Add the chickpeas and dried apricots to the pot. Continue cooking for another 10 minutes until the vegetables are tender but not mushy. Season with salt to taste.
5. To serve, place a generous scoop of quinoa on each plate and top with the Moroccan vegetable tagine. Sprinkle with toasted slivered almonds and enjoy!

Chef’s Insight

The combination of spices in this recipe creates a harmonious blend that complements the vegetables, while the sweetness of apricots balances the dish perfectly.

Notes

Be sure to toast the almonds before adding them to the dish for added texture and flavor.