½cuppitted green olives, such as garlic-stuffed queens or castelvetrano
About 2 tablespoons of fresh parsley leaves, for serving
¼cupyogurt, for serving
Quinoa
1½cupsplain or tri-colored quinoa, rinsed well
2-⅔cupsvegetable broth
¼teaspoonkosher salt
INSTRUCTIONS
Summer Vegetable Tagine
Combine spices (first 9 ingredients) in a small bowl. Toss the zucchini and carrots in the spices. Set aside
Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium heat until hot but not smoking. Add the fresh ginger and garlic and sauté for 1 minute. Add the remaining oil and zucchini and carrots with all spices and cook, stirring, until the veggies just start to soften 5-6 minutes.
Stir in vegetable broth, tomatoes with their juices, chickpeas, figs, almonds, and tomato paste and bring liquid to a boil.
Reduce heat to medium low and cook, stirring occasionally, until the carrots are soft when pierced with a knife, about 25-30 minutes.
Spoon tagine over cooked quinoa. Top with garlic stuffed olives and fresh parsley and serve warm with a spoonful of yogurt.
Quinoa
Meanwhile, bring the quinoa and vegetable broth to boil in a small heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, covered, until the broth has been absorbed, 15-20 minutes.
Remove from heat and let rest for 5 minutes. Fluff with a fork
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.