Flavours from Moroccan cuisine aren’t a new thing in PE, and there’s a reason why we keep on coming up with Moroccan style recipes.. It is the flavour combination, the ingredients used, the spices, the colours and cooking methods employed.
This time we use white and black quinoa and combine it with a mix of earthy roasted vegetables and fresh spicy rocket leaves. We couldn’t actually name this dish Moroccan until we toped it off with a magnificent, mild Harissa paste. We make it ourselves in the kitchen every week, and we ensure we serve a generous amount of it over the quinoa & veg salad for you to indulge in its heavenly flavours!
Our Lamb Tagine comes in pairing this wonderful dish and will certainly impress you with its amazing tenderness and flavours, coming from a slow cook process with turmeric, ginger, lemon juice, extra virgin olive oil, dates, garlic, tomatoes and Moroccan spices!
Yep we know.. you’re dripping water off your mouth right now….
In terms of nutrition, this meal is high in fibre, antioxidants and phytonutrients coming from the nutrient-dense quinoa seeds as well as from the combo of fresh vegetables we add in the meal. It provides complete protein, a fair amount of slow digesting carbohydrates and healthy monounsaturated fats from the extra virgin olive oil that your body needs to stay well nourished and strong.
CHEF’S TIP: We prefer the quinoa salad cold or at room temperature and serve the lamb tagine warm. Add some freshly chopped coriander or parsley on the lamb when serving it.
WARMING UP: Pre-heat oven @ 180ºc. Pierce film a few times and place in oven for 12min. Alternatively, microwave it for 1:30min. NOTE: When warming up in the oven, the label will turn black and film may come off slightly. This is totally normal and won’t affect in any way the quality of the food.