Slightly spicy vegetable and coriander tagine with golden lemon quinoa
40 mins | Serves - 2
This slightly spicy tagine is super tasty and filling too. Cook this dish to use up those ripe tomatoes and leftover veg wilting in the fridge.
TIP
Cook this recipe to use us ripe tomatoes and vegetable leftovers!
TAGINE INGREDIENTS
2 tbsp. vegetable oil
1 onion chopped
½ tsp ground coriander
½ tsp ground cumin
½ tsp paprika
½ tsp ground ginger
1 tsp tomato puree
200g ripe tomatoes
400g tinned chopped tomatoes
200 ml tomato juice
400g cooked vegetables
¼ tsp salt
2 tbsp. chopped coriander
LEMON QUINOA INGREDIENTS
600g vegetable stock
Juice of 1 lemon
200g quinoa
Pinch of salt
LEMON QUINOA METHOD
• Bring the stock and lemon juice to the boil then add the quinoa and stir
• Bring the pan back to the boil and simmer for 25-30 minutes
• Check the quinoa is cooked then drain stir in the salt and serve
TAGINE METHOD
• Whilst the quinoa is cooking, heat the oil in another pan and fry the onion for 4 minutes until lightly golden
• Add all of the powdered spices and cook for 3 minutes
• Add the tomato puree and tomatoes and cook for 4 minutes
• Add the tinned tomatoes and tomato juice, bring to the boil and simmer for 15 minutes
• Add the cooked vegetables and the salt
• Cook until the vegetables are hot then add the chopped coriander and serve