Winter Roots Quinoa Tagine [vegan]

This vegan Winter roots quinoa tagine is warming and deliciously flavoured. The addition of quinoa makes it a complete meal.

It is a pretty straightforward dish. Just make sure not to overcook the vegetables as otherwise, they will transform into purée. Traditionally it should be cooked in a tagine dish but if (like me) you do not have one a casserole works well.

As I am never sure how much guests like spicy food, I leave the harissa on the side.

Winter Roots Quinoa Tagine [vegan]

This vegan Winter roots quinoa tagine is warming and deliciously flavoured.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course One-pot Meals, Rice & Grains

Cuisine Moroccan

Servings 6 people

Calories 238 kcal

Equipment

casserole pot

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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 hot 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

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Instructions

 

• Heat some olive oil in a large casserole. Gently fry the onion and garlic until soft.
• Add the ginger, cumin, coriander, cinnamon, turmeric. paprika, saffron. Fry gently for 2-3mins to release aromas.
• Peel the carrots, parsnips and sweet potatoes. Cut in 1.5cm (0.6 inch) dice.
• 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.
• Add the drained chickpeas and chopped apricots. Cook for an additional 5-10 mins making sure not to overcook the vegetables.
• At the same time cook desired amount of quinoa in salted water.
• 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.

Nutrition

Serving: 250gCalories: 238kcalCarbohydrates: 52gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 584mgPotassium: 886mgFiber: 11gSugar: 18gVitamin A: 14878IUVitamin C: 16mgCalcium: 101mgIron: 3mg

Find this recipe online:

Winter Roots Quinoa Tagine [vegan]

https://theflexitarian.co.uk/recipe-items/winter-roots-quinoa-tagine-vegan/

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