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A delicious, and satisfying, warming dish as we head into autumn. Perfectly balanced nutritionally for everything the body needs. You could use any grain, rather than quinoa, if you prefer, but quinoa is a mighty nutritional powerhouse, so try it! This quantity serves around 4-6 people. The tagine keeps well in the fridge and could freeze well too, and the quinoa is fantastic served cold for a salad base.
For the Vegetable Tagine
2 tablespoons grated / finely chopped fresh ginger
1 teaspoon mild chilli powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 cinnamon sticks
2 bay leaves
bunch of fresh mint finely chopped
Salt & Fresh ground black pepper to taste
2 tablespoons light olive oil
225g carrots cut into small Â¼ inch dice
1 courgette halved lengthwise and sliced Â¼ inch thick
150g green beans cut into 1 inch pieces
175g cherry tomatoes, halved
A bag of fresh spinach, torn into pieces
225g dried red lentils, washed and drained
475 ml vegetable stock
2 tablespoons tomato puree
Optional â€“ lemon wedges to serve
In a large pot gently heat the oil. Saute the carrots in the ginger and chilli powder for a few minutes. Add the cumin, turmeric and coriander, and mix.
Add the stock, water, tomato puree, cinnamon sticks, bay leaves, black pepper and lentils. Bring to a boil, lower the heat and simmer uncovered for about 20 minutes.
Add the remaining vegetables (except the spinach), raisins and salt, simmer for about another 15 minutes.
Add the spinach leaves and fresh mint stirring well until the spinach has wilted. Turn off the heat and let the stew sit for about 10 minutes.
Then remove the cinnamon sticks and bay leaves before serving over cous cous with optional lemon wedges on the side to serve
For the Moroccan Quinoa
2 cups quinoa
2 tablespoons oil
Â½ teaspoon ground cinnamon
Â¼ teaspoon ground ginger
pinch of ground cumin
250ml vegetable stock
30g raisins ; 30g chopped dried apricots ; 25g flaked almonds
Optional : grated zest of a lemon
Heat the oil gently in a saucepan. Add the spices until fragrant, then add the quinoa coating all the grains in the lightly spiced oil. Add the vegetable stock, bring to a gentle boil for 10 minutes until the outer edges of the grains are translucent. Turn down the heat and cover for 10 minutes on simmer until holes appear on the top surface, then turn the heat off completely. Stir in the raisins and apricots (and lemon zest if using). Leave for another few minutes then fluff up the grains with a fork, and stir in the flaked almonds to serve.