dangerpuss

Moroccan Quinoa Tagine

In Entrees on February 21, 2010 at 10:20 pm

Your tastebuds will sing after just the first bite of this dish!  The textures of each distinct layer work beautifully together, and the mint adds a subtle boost.  Serve with garlic bread or a nice, simple salad.

Top:
2/3 cup roasted, unsalted cashews
1/3 cup pine nuts
1 small can tomato paste
1/3 cup water
1/2 cup diced yellow onion
1/4 cup nutritional yeast flakes
2 Tbs cornstarch
2 garlic cloves
3 Tbs lemon juice
2 Tbs Bragg’s Liquid Aminos
1 Tbs salt
Process all of this in a blender or food processor until it’s smooth

Middle:
1 Tbs olive oil
1/2 onion, diced
5 cloves garlic, minced
1 red pepper, diced medium
3 large zucchinis, sliced into 1/4″ rounds
Salt and pepper to taste
Saute everything but the zucchini in the oil for 5 minutes, and then add the zucchini and saute for another 5

Bottom:
2 cups cooked quinoa (instructions here)
1/2 cup parsley, chopped fine
4 Tbs cashew butter
3 Tbs fresh mint, chopped very fine
2 Tbs rosemary, fresh and chopped fine or just use dry
1 Tbs tamari
1 Tbs freshly squeezed lemon juice
Mix all of this together well

Spray a 9″ square casserole dish with olive oil and put your layers in – quinoa first, zucchini second, and cashew/tomato creme third, spreading that top layer evenly and smoothly. Cook uncovered for 45 minutes at 350, then pull it out and let it sit for 10 minutes before slicing and serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: