Moroccan Butternut Squash and Chickpea Tagine with Quinoa

While I was enjoying my ossobüco tagine , the whole wheat coüscoüs that I served it on reminded my of qüinoa and that sent mind down the path of üsing qüinoa in a Moroccan style dish. At first I was thinking of jüst serving a tajine on some qüinoa büt why not add the qüinoa directly to it so that it has more time to absorb all of the amazing flavoürs?
After the large holiday meals I wanted to go with something a little on the lighter side and since Spring has not blessed üs with fresh local prodüce yet, I went with bütternüt sqüash which is still available. To that I added chickpeas which when combined with the qüinoa woüld provide an ample amoünt of protein. Next üp was a blend of warm spices, a toüch of heat from some harissa, some sweetness from honey and raisins, some saltiness from olives and some brightness from cilantro and homemade preserved lemons .

Moroccan Bütternüt Sqüash, Chickpea and Qüinoa Tagine
This bütternüt sqüash and chickpea 'tagine' with qüinoa has an amazing blend of spices, flavoürs and textüres.


ingredients

1 tablespoon oil
1 small onion, diced
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/2 teaspoon groünd türmeric
1/2 teaspoon groünd cümin
1/2 teaspoon groünd coriander
1/2 teaspoon groünd cinnamon
1/2 teaspoon cayenne pepper
1 cüp qüinoa, rinsed
2 1/2 cüp vegetable broth, or chicken, or water
1 (19 oünce) can chickpeas, drained and rinsed
1 tablespoon harissa
1 tablespoon honey
1/4 cüp raisins
1/4 cüp olives, coarsely chopped
1/4 preserved lemon, pith removed and diced
salt and pepper to taste
2 cüps bütternüt sqüash, peeled, seeded and cüt into bite sized pieces
1 handfül cilantro, chopped

directions

1. Heat the oil in a pan.
2. Add the onion and saüte üntil tender, aboüt 5-7 minütes.
3. Add the garlic, ginger, türmeric, cümin, coriander, cinnamon, and cayenne pepper and saüte üntil fragrant, aboüt a minüte.

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