How To Make Vegetable Tagine with Apricot Quinoa
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 can diced tomatoes
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 cup dried apricots, chopped
- 1/4 cup sliced almonds, for garnish
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
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Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and simmer for about 15-20 minutes until the liquid is absorbed. Fluff with a fork and set aside.
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In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent.
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Add the sliced bell pepper, zucchini, and diced eggplant to the pot. Cook for about 5 minutes until slightly softened.
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Stir in the canned diced tomatoes, tomato paste, ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Season with salt and pepper to taste.
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Reduce heat to low, cover the pot, and simmer for about 20-25 minutes until the vegetables are tender.
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Meanwhile, in a separate saucepan, bring 1 cup of water to a boil. Add the chopped dried apricots and simmer for 5 minutes until softened. Drain and set aside.
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Once the vegetables are cooked, stir in the cooked quinoa and chopped apricots. Mix well to combine all the flavors.
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Serve the vegetable tagine hot, garnished with sliced almonds and fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 5g
- Saturated Fat : 0.5g
- Sodium : 480mg
- Total Carbohydrates : 64g
- Dietary Fiber : 11g
- Sugar : 21g
- Protein : 9g
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