No Meat Zone Recipes: Tagine of Quinoa with Chickpeas, Olives and Prunes

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Tagine of Quinoa with Chickpeas, Olives and Prunes

Slightly sweet, slightly salty, and warmly spiced, this dish is a delectable treat. Because it is rather rich and filling, if served as a main course, a simple, light salad would be the perfect accompaniment.

  • 6 cloves garlic, minced
  • 2 Tbsp. (30 ml.) dried oregano
  • 1 tsp. (5 ml.) coriander
  • pinch cloves
  • 3 Tbsp. (45 ml.) red wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 3/4-1 cup (250 ml.) prunes, to your taste
  • 1/2-3/4 cup mixed pitted olives, to your taste
  • 3 Tbsp. (45 ml.) capers, with juice
  • 3 bay leaves
  • 1/3 cup (80 ml.) Sucanat or brown sugar
  • 1/2 cup (125 ml.) white wine (I used an Australian Chardonnay)
  • 2 cups (500 ml.) cooked chick peas (garbanzo beans)
  • 1 cup (250 ml.) dry quinoa
  • 1 cup vegetable broth or stock
  • 1 cup water

Preheat oven to 325F (175 C). Grease a tagine (clay baking dish), a ceramic casserole, or rectangular cake pan.

Combine all ingredients in the casserole or pan, and cover. Bake in preheated oven for 40 minutes, then stir and check liquid levels. If the quinoa isn't yet cooked and it looks like the liquid is almost completely absorbed, add another 1/2 cup water (I found that using more vegetable broth made the mixture too salty for my taste). Cover again and return to the oven for another 20 minutes.

Check again. Continue to add water, 1/4 cup at a time, baking for 10-minute intervals, until the quinoa is fully cooked and all liquid is absorbed. Serve hot. Makes 4 main servings or 6 side dish servings.

Originally posted on Diets, Desserts and Dogs

Ricki Heller, PhD, RHN | @RickiHeller
Formerly the owner of a vegan bakery, Ricki adapted those recipes for her cookbook, Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar. She also writes articles about food for various publications and online sites. Find Ricki posting delicious, healthy recipes on her blog, Diet, Dessert and Dogs.

Photo credit: Ricki

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