Comforting, hearty, wholesome, and aromatic, this quinoa tagine is a comforting, gluten-free take on a classic Moroccan dish. The flavors are dominated by harissa, a blend of Moroccan flavors like turmeric (haldi), cumin seeds (jeera), and ginger are all part of our everyday Indian cooking yet together they add a distinct flavor that feels authentically Moroccan. You can also add in cauliflower, broccoli and any other root vegetables you’d like as well.

Quinoa Vegetable Tagine [Vegan, Grain-Free]

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Cooking Time



  • Scant 1/2 cup uncooked quinoa
  • 5/8 cup soaked/canned chickpeas
  • 1/2 red bell pepper, cut into pieces
  • 1/2 yellow bell pepper, cut into pieces
  • 1 medium carrot, cut into pieces
  • 1 onion, sliced long
  • 2 tablespoons olive oil
  • About 2 tablespoons raisins
  • 2 1/8-2 1/2 cups water
  • 2 tablespoons harissa sauce
  • Zest of one lemon
  • Juice of 1/2 lemon
  • 1 teaspoon finely chopped ginger
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt or to taste


  1. In a deep heavy-bottomed pan on medium heat, sauté the onions in olive oil for 2-3 minutes. Add in the chopped ginger and cumin seeds and continue to sauté for another 2 minutes.
  2. Add in all the remaining ingredients: well-rinsed quinoa, vegetables, raisins, spices, lemon zest, and juice and 2 1/8 cups of water.
  3. Cook covered on medium heat for 25-30 minutes, checking and stirring periodically.
  4. Serve immediately.


You can swap out quinoa for traditional couscous, barley, or any other grain you’d like. Just adjust the amount of cooking water accordingly if you are adding/swapping these in.

Nutritional Information

Calories: 204 | Carbs: 27g | Fat: 9g | Protein: 6g | Sugar: 6g | Sodium: 15mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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