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Moroccan Quinoa Tagine
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1/2 cup dried apricots, chopped
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the quinoa under cold water and drain well.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Stir in the diced tomatoes, chickpeas, vegetable broth, and rinsed quinoa. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
- In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped carrots, zucchini, and dried apricots. Cook for 5-7 minutes until the vegetables are slightly tender.
- Add the cooked vegetables to the pot with the quinoa. Stir well and continue to cook, covered, for an additional 10-15 minutes until the quinoa is tender and the liquid is absorbed.
- Season with salt and pepper to taste. Serve the Moroccan Quinoa Tagine garnished with sliced almonds and fresh cilantro. Enjoy!
The history of Moroccan Tagine dates back to ancient Berber tribes who used the cone-shaped clay pot to slow-cook meats, vegetables, and spices over hot coals. The dish has evolved over centuries, influenced by Arab, Andalusian, and Mediterranean flavors. Today, chefs like Mourad Lahlou of Michelin-starred Aziza in San Francisco have reimagined the traditional Tagine by incorporating quinoa instead of couscous, adding a modern twist to this classic dish. The best version of this dish can be found in the bustling markets of Marrakech, where street vendors skillfully prepare Tagine with quinoa, infusing it with aromatic spices like saffron, cumin, and cinnamon. The key to a perfect Tagine lies in the slow cooking process, allowing the flavors to meld and the quinoa to absorb the rich, savory broth.
60 min
4
380 calories
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