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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Serves

3-4

Cooking Time

30

Ingredients

  • 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
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Preparation

  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.
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Notes

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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