Yum! This meatless entrée is perfect for the weeknight dinner scramble. I love that it's flavorful even with a short cooking time. Ginger, garlic, turmeric, cinnamon and cilantro are excellent anti-inflammatory seasonings that add a serious health boost to this nutritious dish. Serve this with some sautéed escarole or swiss chard and you've got a quick, healthful and delicious dinner in no time.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
1 cup Melissa's quinoa, rinsed in a mesh strainer
1 1/4 cups water
2 tablespoons Napa Valley organic olive oil
1 1/2 teaspoons ground cumin
2 15-ounce cans Muir Glen organic no salt added diced tomatoes
3 tablespoons Star capers, rinsed and drained
2 tablespoons fresh gingerroot, peeled and minced
3-4 cloves garlic, chopped
1 1/2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 cup water, divided
2 15-ounce cans Westbrae organic kidney beans, rinsed and drained
1/3 cup Sun-Maid Zante currants
4 tablespoons Marcona almonds
3 tablespoons chopped cilantro leaves

DIRECTIONS:
– Place quinoa and water in a small pot with a lid. Cover and bring to a boil; reduce heat and simmer until water is absorbed, about 12 minutes. Fluff quinoa with a fork, remove from heat and let stand covered until ready to serve.
– While quinoa is cooking, heat olive oil over medium heat in a large heavy skillet. Add cumin and toast one minute, stirring occasionally. Add tomatoes, capers, ginger, garlic, turmeric, cinnamon, pepper and 1/2 cup water. Bring to a bubble and reduce to a simmer. Cook uncovered, about 15 minutes, stirring frequently.
– Add beans and currants; cover with a baking pan and cook ten more minutes, until beans are heated through. Add 1/4 to 1/2 cup more water and stir to incorporate. Transfer to a serving dish and garnish with almonds and cilantro. Transfer quinoa to a separate serving dish.
– Serve tagine and quinoa together; make a bed of 1/2 cup quinoa and spoon 1 1/4 cups tagine over quinoa.

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