Root Vegetable Tagine with Apricot Almond Pilaf

Root Vegetable Tagine

with Apricot Almond Pilaf

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dinner

Everyone has had rice pilaf, but have you ever had a kicked-up quinoa pilaf? We’re pretty sure you’re going to love it, with bright chewy apricots and bold tamari almonds. Ras el hanout is a traditional spice blend hailing from North Africa, and gives the tagine it’s warm scent that pairs perfectly with rustic cut root vegetables.

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
780
FAT
24g
CARBOHYDRATES
123g
PROTEIN
26g

MAIN INGREDIENTS

  1. 4 oz parsnip
  2. 4 oz carrots
  3. 1 onion
  4. Fresh ginger
  5. 2 garlic cloves
  6. 1 can garbanzo beans
  7. ¼ tsp cardamom
  8. ½ tsp ras el hanout
  9. 1 cinnamon stick
  10. 1 tbsp vegetable broth powder
  11. ¾ cup quinoa
  12. 2 oz dried apricots
  13. ¼ cup tamari almonds
  14. Fresh parsley
  15. 1 tbsp olive oil*
  16. Salt and pepper*
  17. *Not included
  18. **Allergens: Tree nuts

TOOLS

  • Large pot
  • Small saucepan

INSTRUCTIONS

1
Prepare the vegetables
Rinse and dry the produce. Peel and roughly chop the parsnip and carrot into 1-inch pieces. Peel and chop the onion. Grate or peel and mince the ginger. Peel 2 garlic cloves and grate or mince.
2
Start the tagine
Place a large pot over medium-high heat with 1 tbsp olive oil. Add the parsnip and carrot and cook until they begin to brown in places, about 4 to 6 minutes. Add the onion, cook for another minute. Add the ginger and garlic, season vegetables with salt and cook until fragrant, about 1 minute.
3
Spice and simmer
Drain and rinse the garbanzo beans. Add the garbanzos, cardamom, ras el hanout, cinnamon stick, vegetable broth powder, and 2 cups water to the pot. Bring tagine to a boil, reduce the heat to a simmer, and cook until vegetables tender, about 15 to 20 minutes.
4
Cook the quinoa
Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, reduce heat to low, and cover. Simmer quinoa until all of the water is absorbed and the grains are tender, about 12 to 14 minutes. Mince the dried apricots. Roughly chop the tamari almonds. Chop the parsley leaves and tender stems.
5
Finish up
Fluff the cooked quinoa with a fork. Add the apricots, almonds, and parsley to the quinoa and season with salt.
6
Plate and serve
Remove the cinnamon stick from the tagine and season with salt and pepper. Ladle the root vegetable tagine into large bowls. Serve with the apricot quinoa pilaf.