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RED BEAN TAGINE

Serves : 5
INGREDIENTS
  • 1 cup Melissas 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 to 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.