This fall/winter dish with quinoa, winter squash and Pearls® Specialties Garlic Stuffed olives is not only delicious, but warms the heart with Middle Eastern spices.
- 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.