Beef and Sweet Potato Tagine on Quinoa

Name: Beef and Sweet Potato Tagine on Quinoa
Cuisine: Moroccan
Ingredients: 1 Tbsp (15 mL) olive oil; 1 cup (250 mL) finely chopped onion; 2 tsp (10 mL) minced fresh ginger; 2 lb (1 kg) diced stewing beef; 2½ cups (625 mL) canned tomatoes, with liquid; ½ cup (125 mL) water; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) ground coriander; 1 tsp (5 mL) paprika; 1 cinnamon stick; 1¼ cups (310 mL) peeled and diced sweet potatoes; ½ cup (125 mL) pitted, chopped dates; 2 cups (500 mL) vegetable stock; 1 cup (250 mL) quinoa; ¼ cup (60 mL) sliced almonds, toasted (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Served on a bed of quinoa, this exotic and hearty slow-cooked Moroccan stew is a full meal that will warm even the coldest of winter days. Prepare it up to one day in advance, slowly reheat and serve.

Ingredients

Tagine

1 Tbsp (15 mL) olive oil
1 cup (250

Africa
Morocco
Stew
Gluten-free
Winter

Method

To make the tagine, preheat a large saucepan over medium heat. Add the olive oil and sauté the onion until softened and opaque, about 4 minutes. Add the ginger and beef chunks and brown the meat thoroughly. Add the tomatoes, water, cumin, coriander, paprika and cinnamon stick. Bring to a boil. Add the sweet potatoes and cook uncovered for 12 to 15 minutes, until the sweet potatoes are slightly