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Quinoa Vegetable Tagine [Vegan, Grain-Free]

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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]

Serves

3-4

Cook 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

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.

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.

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AUTHOR & RECIPE DETAILS


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Nutritious, balanced, and healthier versions of favorite meals. Danya’s love for creating healthy, delicious meals led her to writing about food. She enjoys baking and is passionate about creating healthier versions of her favorite sweet treats. Her recipes use simple, commonly available ingredients that come together as nutritious, balanced meals. She recently moved back to India after living in New York for several years.


 

 

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