Moroccan Quinoa, Chickpea, Cauliflower & Carrot Tagine

  • 2 Boxes POMI chopped tomatoes
  • 2 14-oz Can Unsalted Chickpeas
  • 1 lb Frozen Cauliflower
  • 1 lb Frozen Slices Carrots
  • 1/2 lb frozen Onions
  • 1/4 cup blanched toasted almonds
  • 1/2 cup sliced dried apricots
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp coriander
  • 1/2 tsp red chili flakes

Place all ingredients except almonds in a large saucepan, Bring to a boil, simmer for 10 minutes and serve over Quinoa. Top with toasted almonds. Enjoy!



Posted on October 15, 2012, in Plant-Based Health & Fitness. Bookmark the permalink. Leave a comment.

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