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]
- 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
- 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.
- Add in all the remaining ingredients: well-rinsed quinoa, vegetables, raisins, spices, lemon zest, and juice and 2 1/8 cups of water.
- Cook covered on medium heat for 25-30 minutes, checking and stirring periodically.
- 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.