Moroccan Vegetable Tagine with Quinoa
1 tablespoon olive oil
½ medium yellow onion, chopped (about 1 cup)
½ teaspoon salt, divided
1 tablespoon Harissa seasoning or paste
1 tablespoon tomato paste
1 large sweet potato, peeled, and diced into 1” cubes
2 carrots, cut into ½” thick coins
1 14oz can of low sodium chickpeas, drained and rinsed
1 14oz can of salt free diced tomatoes in juice
1 cup of vegetable broth
1 zucchini, quartered width wise and lengthwise
1 yellow squash, quartered width wise and lengthwise
10 dried apricots, diced
2 cup of cooked Lundberg Family Farms Organic Quinoa Tri-Color Blend
Garnish (optional but highly recommended)
2 tablespoons of sliced almonds, toasted
2 tablespoons of chopped cilantro or parsley (Pantry Friendly: 2 tsp cilantro or parsley)
In a medium sized pot, heat olive oil over medium heat until hot, add onion and sauté until slightly brown about 3-4 minutes.
Add harissa, tomato paste, and salt. Mix well and continue to cook for an additional 2 minutes.
Add the carrots, sweet potatoes and chickpeas to the pot, toss to coat in the onion mixture. Add the tomatoes and broth and stir until well combined.
Allow the liquid to a boil, reduce heat to maintain a simmer and cover pot with lid, continue cooking, stirring occasionally for 20 minutes.
Remove lid from pot and add the zucchini, yellow squash and apricots, stir gently and replace cover. Cook for an additional 10 minute stirring occasionally.
Serve tagine over a bed of cooked quinoa, garnish with almonds, cilantro or parsley, and harissa if desired.
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Serving Size: 1 2/3 cups (391g)
Amount Per Serving
Calories from Fat 60
Total Fat 6g
Saturated Fat .5g
Trans Fat 0g
Total Carbohydrate 43g
Dietary Fiber 10g