um! This Moroccan-inspired 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.

Ingredients:

• 1 cup Bob’s Red Mill organic quinoa, rinsed in a mesh strainer
• 1 1/2 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 Natural Directions organic kidney beans, rinsed and drained
• 1/3 cup Sun-Maid Zante currants
• 4 tablespoons Gelson’s Finest Marcona almonds
• 3 tablespoons chopped cilantro leaves

Instructions:


1. 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.

2. 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.

3. 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.

4. Serve tagine and quinoa together; make a bed of 1/2 cup quinoa and spoon 1 1/4 cups tagine over quinoa.