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Moroccan Vegetable Tagine with Quinoa

Quick Information

45 minutes
Gluten Free



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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Nutritional Facts

Serving Size: 1 2/3 cups (391g)

Amount Per Serving

Calories 260

Calories from Fat 60

Total Fat 6g

Saturated Fat .5g

Trans Fat 0g

Cholesterol 0mg

Sodium 860mg

Total Carbohydrate 43g

Dietary Fiber 10g

Sugars 12g

Protein 10g