Fish and pumpkin tagine
¾ cup(s), white, rinsed, drained
1 tbs, toasted
1 medium, thickly sliced
2 tsp, finely grated
½ tsp, sweet
pumpkin, butternut, raw
500 g, cut into 2cm pieces
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
400 g, cut into 3 cm pieces
2 medium, thickly sliced diagonally
- Cook quinoa following packet instructions. Add almonds and stir to combine.
- Meanwhile, heat oil in a saucepan over medium heat. Cook onion and ginger, stirring, for 5 minutes or until softened. Add cumin, ground coriander, turmeric and paprika and cook, stirring, for 1 minute or until fragrant.
- Add pumpkin, stock and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is almost tender. Add fish, zucchini and tomatoes and cook, stirring occasionally, for 6–7 minutes or until fish is just cooked through and tomatoes begin to soften.
- Top quinoa with tagine and sprinkle with coriander to serve.