This winter roots quinoa tagine is a hearty, warming dish packed with seasonal vegetables and fragrant spices. The combination of tender root vegetables, protein-rich quinoa, and a rich, aromatic sauce makes it both nourishing and satisfying. Perfect for cosy dinners on chilly days.
Winter Roots Quinoa Tagine – A Hearty & Warming Vegan Dish
This vegan winter roots quinoa tagine is a wonderfully warming dish, packed with rich flavours and nourishing ingredients. The combination of hearty root vegetables, fragrant spices, and protein-rich quinoa and chickpeas makes it a complete and satisfying meal.
The recipe itself is quite simple, but the key is not to overcook the vegetables. You want them to be tender yet hold their shape, rather than turning into a purée. Traditionally, a tagine dish is used for cooking, allowing the flavours to meld beautifully. However, if you don’t have one (like me), a casserole dish works just as well, delivering equally delicious results.
Since everyone has different spice preferences, I like to serve the harissa on the side rather than mixing it in. This way, each person can adjust the heat level to their taste, making the dish enjoyable for everyone at the table. Whether you’re cooking for family, friends, or just for yourself, this tagine is a fantastic way to bring warmth and flavour to your winter meals.
I hope you enjoy this winter roots quinoa tagine recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Winter Roots Quinoa Tagine
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 red onion – finely chopped
- 2 carrots
- 2 parsnips
- 2 medium sweet potatoes
- 400 g can chickpeas – drained
- 100 g dried apricots – chopped
- 1 tsp fresh ginger – grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp turmeric
- 1/4 tsp smoked paprika
- 1 large pinch of saffron
- 4 garlic cloves – crushed
- 500 ml vegetable stock
- olive oil
- 2 handful almond flakes
- 2 preserved lemon – finely chopped
- harissa paste – to serve
- quinoa
- salt & pepper
- fresh coriander leaves – to serve
Instructions
- Heat some olive oil in a large casserole. Gently fry the onion and garlic until soft.2 red onion – finely chopped, olive oil, 4 garlic cloves – crushed
- Add the ginger, cumin, coriander, cinnamon, turmeric, smoked paprika, saffron. Fry gently for 2-3mins to release aromas.1 tsp fresh ginger – grated, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp turmeric, 1/4 tsp smoked paprika, 1 large pinch of saffron
- Peel the carrots, parsnips and sweet potatoes. Cut in 1.5cm (0.6 inch) dice.2 carrots, 2 parsnips, 2 medium sweet potatoes
- Add the vegetables to casserole along with stock. Bring to a boil then gently simmer for 25-30 mins until vegetables are soft and juice has thickened.500 ml vegetable stock
- Add the drained chickpeas and chopped apricots. Cook for an additional 5-10 mins making sure not to overcook the vegetables.400 g can chickpeas – drained, 100 g dried apricots – chopped
- At the same time cook desired amount of quinoa in salted water.quinoa
- Just before serving mix the almond flakes and preserved lemon in the tagine. Check the seasoning and sprinkle with fresh coriander leaves. Serve with harissa paste on the side.2 handful almond flakes, 2 preserved lemon – finely chopped, harissa paste – to serve, fresh coriander leaves – to serve, salt & pepper
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/winter-roots-quinoa-tagine-vegan/
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