Text

Pablo's Moroccan Tajine with prunes and roasted almonds

Serves: 2 • Preparation time: 15 minutes

Left column

ingredients

2 tablespoons of olive oil

400 g pumpkin in cubes (1 bag)

1 peeled carrot, coarsely chopped

1 small zucchini, cut into chunks

2 pomodori tomatoes, in parts

1 teaspoon of ras el hanout

6 soaked prunes without stone

4 tablespoons of white almonds

1 Pablo’s Moroccan Spiced Quinoa

2 tablespoons of coriander, chopped

 

Cooking supplies: Sauté pan + frying pan.

 

Great with labneh or Greek yoghurt.

Right column

How to cook

  1. Heat the oil in a sauté pan. Add the pumpkin and fry for 2 minutes Add the carrot, zucchini, tomato, ras el hanout and prunes to the pumpkin and stir. Season with salt and pepper. Add 50 ml water. Cover the pan with a lid and stew the vegetables for 10 minutes.

  2. Meanwhile, roast the almonds in a dry frying pan until they are golden brown. Then add them to the stewed vegetables. 

  3. Push the vegetables to one side of the pan, add the Quinoa to the other side, heat for another few minutes. 

  4. Scoop the Quinoa into 2 deep bowls. Scoop the vegetables on top. Garnish with coriander.

Left column
Moroccan Spiced Quinoa - Pouch - Pablo's Quinoa

 

moroccan
spiced
quinoa

with chickpeas & raisins

learn more

Right column
Super tasty and super easy quinoa recipes!

 

Text

JOIN OUR REVOLUCIÓN!

We're on a mission to change the way we grow and eat food for the sake of our planet and all life on Earth. Let's switch to a plant-based diet together to restore our precious planet! 

 

Sign up to join our Revolución and be the first to receive updates on our mission, super tasty recipes and much more! Viva la Revolución!