Looking for a flavorful and healthy meal that's easy to make? This Moroccan-style lentil and vegetable tagine with quinoa is the perfect choice! Made with hearty lentils, a variety of colorful vegetables, and fragrant spices, this dish is packed with nutrients and flavor. Plus, it's gluten-free, vegan, and high in protein!
Ingredients:
- 1 cup of quinoa
- 1 can of lentils, drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup of vegetable broth
- 1 tablespoon of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- Olive oil
Directions:
- Rinse the quinoa and cook according to package instructions.
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the onion and garlic and sauté for 2-3 minutes, until softened.
- Add the sweet potato, bell pepper, and zucchini to the pot and sauté for another 5 minutes.
- Add the lentils, vegetable broth, tomato paste, and spices to the pot and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
- Simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Serve the tagine over the cooked quinoa and enjoy!
