Recipe: Quinoa Vegetable Tagine
Author: Bhavani Jaroff, iEat Green
Recipe type: Entree or SIde
Ingredients
- 6 tbsp olive oil
- 1 onion, diced
- ? red onion, slivered
- 2 celery stalks, chopped
- 1 cup green beans, cut into 1? pieces
- 6 cloves garlic, minced
- 2 carrots, cut into small chunks
- 1 broccoli, cut into florets
- ? cauliflower, cut into florets
- 1 can chick peas, drained
- 1 t. ground saffron
- 1 t. cardamom
- ? t. cumin
- ? t. salt
- 1 cup quinoa, rinsed
- 1 cup vegetable stock
- ? cup chopped parsley
Instructions
- In a large Tagine pan, cover the bottom with the olive oil. Heat olive oil and then add the onion. Cook for a few minutes until it softens. Then add the carrots, celery and garlic and cook until they start to soften.
- Add 1 t. of ground saffron, cumin, salt and cardamom.
- Add the chick peas and cover with Tagine lid.
- Let simmer for 5 minutes.
- Then add the remaining vegetables and cover again. Let simmer another 5 minutes. Mix in the quinoa and 1 cup of vegetable stock, and bring to a boil.
- Lower heat to simmer, and cover with Tagine lid. Let simmer for 15 minutes, until all of the liquid is absorbed and the quinoa is fluffy. Mix in the parsley, right before serving.
Step-By-Step Photo Instructions
In a large Tagine pan, cover the bottom with the olive oil. Heat olive oil and then add the onion. Cook for a few minutes until it softens. Then add the carrots, celery and garlic and cook until they start to soften.
Add 1 t. of ground saffron, cumin, salt and cardamom.
Add the chick peas and cover with Tagine lid.
Let simmer for 5 minutes.
Then add the remaining vegetables and cover again.? Let simmer another 5 minutes. Mix in the quinoa and 1 cup of vegetable stock, and bring to a boil.
Lower heat to simmer, and cover with Tagine lid.? Let simmer for 15 minutes, until all of the liquid is absorbed and the quinoa is fluffy. Mix in the parsley, right before serving.
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