This is a delicious and warming dish enjoyed best on a cold winters evening.
It is packed full of flavour and very nutritious with the accompanying quinoa being 100% protein as well as tasty.
2 aubergines, washed and cut into bite-size chunks
2 courgettes, washed and cut into bite-size chunks
2 red peppers, washed and cut into bite-size chunks
2 cups quinoa, rinsed and drained
1 can chopped tomato
1 tsp smoke paprika
1/2 tsp turmeric or you can add a pinch of saffron (6 strands)
1/2 tsp cinnamon powder
1/2 tsp allspice
1/4 tsp cardamon powder or 4 cardamon pods split open
1/2 tsp ground black pepper
1 tsp sea salt
2 tbsp olive oil
10 dried apricots, sliced thinly
2 vegetarian stock cubes
Fresh coriander for garnish
Oat cream to drizzle on serving
- In a saucepan add the quinoa with 4 cups of just boiled water, 2 stock cubes and apricots. Bring to boil, turn the heat down and simmer for 20 minutes
- In another saucepan, add the olive oil, herbs and spices and start to gently saute the aubergine first, for 3-4 minutes, before adding the courgettes and peppers. Saute for 5 minutes
- Add the chopped tomatoes along with 1/2 cup of water, mix and turn heat down and cook for 30 minutes
- Once the quinoa and tagine is ready, serve in a bowl, top with fresh coriander and drizzle over with fresh oat cream.
Enjoy this delicious, nutritious and healthy #glutenfree #vegan meal!
Optional: you can add potatoes if you want to make this a more hearty meals. For this recipe, use 2 medium sized potatoes, peel and chop into bite-size pieces and add when adding aubergines.