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.

Serves 4


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


  1. 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
  2. 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
  3. Add the chopped tomatoes along with 1/2 cup of water, mix and turn heat down and cook for 30 minutes
  4. 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.


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