Vegetable Tagine

Serves 6 | Finish in 25 minutes

This is a great meatless meal with rich flavors from the Middle-East.


1 cup water,
¾ cup uncooked quinoa,
½ teaspoon salt,
1 tablespoon olive oil,
1 medium onion chopped,
1 teaspoon ground cumin,
½ teaspoon cayenne,
½ teaspoon turmeric,
½ teaspoon ground cinnamon,
1 teaspoon Instantly Fresh Garlic,
1 teaspoon Instantly Fresh Cilantro,
1 15 ounce can Garbanzo Beans,
1 medium zucchini thinly sliced,
1 cup fresh green beans,
1 cup cherry tomato halves,
Black pepper,


1. Bring the water, quinoa and ¼ teaspoon of salt to a boil. Reduce heat, cover and cook for 15 minutes. Set aside.

2. In a large pan, heat the olive oil. Add in the onion and garlic and sauté for 3-4 minutes. Add in the cumin, cayenne, turmeric, cilantro and cinnamon and stir to combine.

3. Add in the tomatoes and cook for 2-3 minutes, allowing the juices to begin to cook out. Place the zucchini, green beans and garbanzo beans into the pan and toss to combine. Cook for an additional 5-6 minutes, allowing the vegetables to cook down.

4. Season the tagine with the remaining salt and pepper and serve with the cooked quinoa.

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