Moroccan-Spiced Vegetable and Quinoa Tagine

Takes N/A minutes | Serves 4 |

This Moroccan-Spiced Vegetable and Quinoa Tagine is a delightful fusion of traditional Moroccan flavors and international culinary trends. It combines the earthy spices of cumin, coriander, cinnamon, and turmeric with a medley of colorful vegetables and protein-rich quinoa. The dish is both nourishing and vibrant, with almonds and raisins adding texture and sweetness. Served in a traditional tagine dish, it embodies the essence of Moroccan cuisine, where meals are heartfelt gatherings full of flavor and aromatic spices. Quinoa adds an international fusion touch, complementing the authentic Moroccan culinary elements.

Ingredients

1 cup quinoa

2 cups vegetable broth

1 whole large carrot

1 whole zucchini

1 whole bell pepper

1 cup chickpeas

1 cup raisins

1 cup almonds

1 tablespoon olive oil

1 whole onion

2 cloves garlic cloves

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 teaspoon smoked paprika

1 to taste salt

1 to taste pepper

1 bunch fresh cilantro

Steps

Cooking Quinoa

In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the quinoa is fluffy.

Preparing Vegetables

In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
Stir in cumin, coriander, cinnamon, turmeric, and smoked paprika. Cook for 1 minute until fragrant.
Add carrot, zucchini, bell pepper, and chickpeas. Cook for 5-7 minutes until vegetables are tender.

Combining Ingredients

Mix in raisins, toasted almonds, and cooked quinoa. Season with salt and pepper.
Serve the tagine garnished with fresh cilantro.

Nutritional Information

0 calories per serving