Prep Time15 minutes
Cooking Time40 minutes
1 tablespoon light brown sugar
1 tablespoon paprika
1 1/2 teaspoons turmeric
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon pepper
2 tablespoon olive oil, divided
2 teaspoons minced fresh ginger
2 teaspoons minced garlic (About 3 medium cloves)
2 1/4 lb butternut squash, peeled and cut into 1-1½-inch cubes
1 1/2 cups vegetable broth
1 14.5-ounce can chopped tomatoes, with their juices
1 14.5-ounce can canned chickpeas, drained and rinsed
1/3 cup golden raisins
1 tablespoon tomato paste
1/3 cup marcona almonds
1/2 cup PEARLS Specialties Garlic Stuffed Queen Olives
About 2 tablespoons of fresh parsley leaves, for serving
1 1/2 cups quinoa, rinsed
2-2/3 cups vegetable broth
1/4 teaspoon salt
Combine spices (first 9 ingredients) in a small bowl. Toss the butternut squash in the spices. Set aside.
Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium heat until hot but not smoking. Add the fresh ginger and garlic and sauté for 1 minute. Add the remaining oil and butternut squash with all spices and cook, to brown the squash, 3-4 minutes.
Stir in vegetable broth, tomatoes with their juices, chickpeas, raisins, tomato paste, and almonds and bring liquid to a boil. Reduce heat to medium low and cook, stirring occasionally, until the squash is soft when pierced with a knife, about 25-30 minutes.
Meanwhile, bring the quinoa and vegetable broth to boil in a small heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, covered, until the broth has been absorbed, 15-20 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork
Spoon tagine over cooked quinoa. Top with garlic stuffed olives and fresh parsley and serve warm.