Introduction
Let’s be real—after a long day, the last thing you want is to wrestle with a complicated dinner that leaves you more frazzled than fed. Enter this Quinoa Meatball Tagine, your new best friend for those busy weeknights or lazy weekends when you want something cozy, comforting, and totally vegan-friendly without the fuss.
It’s like a warm hug from the inside, with just the right mix of spices to keep things interesting and make your taste buds do a little happy dance. Plus, it’s got that “wow, I made this” vibe without needing a culinary degree or a pantry full of mysterious ingredients.
So, if you’re ready to impress yourself (and maybe even trick a few non-vegans), this dish is about to become your secret weapon.
Warning: may cause uncontrollable cravings and spontaneous kitchen dancing. Choosing plant-based ingredients also supports cruelty-free alternatives and a kinder approach to dietary habits.
## Ingredients
- 100g quinoa, rinsed and drained (tiny protein powerhouses!)
- 1 tin chickpeas (400g / drained weight 240g), rinsed
- 4 tbsp pumpkin seeds (nutty crunchy surprise)
- 12 dried apricots
- 1 tsp maple syrup
- 1 flax egg (1 tbsp ground flax seeds, 3 tbsp water)
- 1 heaped tsp each cinnamon, coriander, cumin, chilli flakes, smoked paprika, turmeric
- 2 tsp olive oil
- 1 red onion, chopped
- 6 cloves garlic, chopped
- 1 tin chopped tomatoes (400g)
- 1 tsp good soy sauce
- 1 tbsp apple cider or red wine vinegar
- Handful fresh coriander leaves
- Juice of ½ lemon
- Optional garnish: fresh oregano leaves
Who knew plant power could taste this good? These ingredients come together like a dream team of flavor and nutrition, making it easy to impress even your carnivore friends.
Whether you’re vegan-curious or just here for the spice, this tagine’s got your back with a sprinkle of seeds and a splash of sass! Using a well-stocked spice rack ensures these flavors shine through every bite.
How to Make It
Alright, let’s get cozy with this Quinoa Meatball Tagine! Start by rinsing 100g of quinoa because, hey, nobody wants a gritty surprise in their meatballs. Toss it into a saucepan with 200ml of water, cover it up, and let it simmer away until the water does a disappearing act—about 12 to 15 minutes should do the trick. Then, just let it hang out covered for another five minutes, like it’s taking a little power nap.
While your quinoa is chilling, you’ll want to whip up a flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water. This magical vegan binder will hold your meatballs together better than a clingy plant parent. Now, grab your chickpeas (that 400g tin with a drained weight of 240g) and your pumpkin seeds—4 tablespoons of crunchy goodness—plus those 12 dried apricots for a sweet surprise. Blend or mash these all up with your flax egg, maple syrup, and a heaping teaspoon each of cinnamon, coriander, cumin, chili flakes, smoked paprika, and turmeric.
This spice squad will have your kitchen smelling like a Moroccan spice market, minus the tourist crowds. Time to bring the flavor home: heat 2 teaspoons of olive oil in a pan and gently soften 1 chopped red onion and 6 cloves of garlic until they’re sweet and fragrant, like a warm hug from your stove.
Pour in a 400g tin of chopped tomatoes, splash in a teaspoon of soy sauce, and a tablespoon of apple cider or red wine vinegar for that tangy kick. Let this simmer while you shape your quinoa and chickpea mixture into little meatballs. Pop those bad boys into the oven at 180°C (350°F), and by the time they’re golden and proud, your tagine sauce will be ready for a date with fresh coriander and a squeeze of lemon juice.
Garnish with some fresh oregano if you’re feeling fancy—and just like that, you’ve got yourself a vegan tagine that’s as cozy as a winter sweater and twice as satisfying. For an added nutritious boost, consider serving your dish alongside a quinoa breakfast bowl with almonds, a wholesome option rich in protein and fiber.
Bonus Tips
- Got extra apricots? Chop ‘em up and toss some in the sauce for a sneaky sweet surprise that’ll have your taste buds dancing.
- Feeling fancy? Swap pumpkin seeds for toasted pine nuts and watch your meatballs crash the nutty flavor party.
- If your tagine’s looking shy, give it a squeeze of lemon right before serving—because even plant-based dishes love a little zesty drama.
Why You’ll Love It
This quinoa meatball tagine is like a flavor fiesta that fast-tracks your weeknight dinner game—no superhero cape required. It’s packed with spices that do a happy dance on your tongue. Plus, it’s so flexible you can swap in whatever plant-based goodies you have lurking in your pantry.
Even if you’re new to vegan cooking, this recipe is your trusty sidekick, making meatless magic without the fuss. Think of it as the cozy, spiced hug your taste buds didn’t know they needed.
Nutritional Info
These are estimated values.
Calories: 320
Protein: 14 g
Carbohydrates: 45 g
Fat: 8 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
