Vegetable Tagine

Serves 6 | Finish in 25 minutes

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


  • 1 c. Water
  • ¾ c. Uncooked Quinoa
  • ½ tsp. Salt
  • 1 tbsp. Olive Oil
  • 1 medium Onion, chopped
  • 1 tsp. Ground Cumin
  • ½ tsp. Cayenne
  • ½ tsp. Turmeric
  • ½ tsp. Ground Cinnamon
  • 1 tsp. Litehouse® Freeze Dried Garlic
  • 1 tsp. Litehouse® Freeze Dried Cilantro
  • 1 15oz. can Garbanzo Beans
  • 1 medium Zucchini, thinly sliced
  • 1 c. Fresh Green Beans
  • 1 c. 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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