Name: Quinoa and Jackfruit Apricot Tagine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium yellow onion (chopped); 1 small fennel bulb (thinly sliced); 4 garlic cloves (minced); 14 oz pulled young jackfruit (approximately 1 1/4 - 1 1/2 cups; BPA-free canned and drained, or fresh; see Chef’s Notes); 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp ground ginger; 1 tsp paprika (regular or smoked); ½ tsp allspice; ¼ tsp ground cinnamon; ¾ cup organic quinoa (rinsed well); ½ cup dried apricots; 3 cups vegetable broth (no or low sodium, preferably homemade); ½ cup parsley (chopped); salt (optional to taste); ground black pepper (optional to taste)

Summary

Quinoa and Jackfruit Apricot Tagine is a splendid fusion of sweet and savory, beautifully capturing the essence of Moroccan-inspired cuisine. This hearty dish features a base of organic quinoa and young jackfruit, simmered in a rich vegetable broth infused with a blend of aromatic spices including cumin, coriander, turmeric, ginger, paprika, allspice, and cinnamon. Yellow onion and fennel bulb add depth to the tagine, creating a robust flavor profile that is enhanced by the sweetness of dried apricots. Garnished with fresh parsley, this tagine is a wholesome, plant-based meal that promises to satisfy your palate with its unique ingredients and rich, comforting spices. Perfect for a cozy dinner or a special occasion, it brings a piece of Moroccan tradition right to your table.

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Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

1 medium yellow onion (chopped)

1 small fennel bulb (thinly sliced)

4 garlic cloves (minced)

14 oz pulled young jackfruit (approximately 1 1/4 - 1 1/2 cups; BPA-free canned and drained, or fresh; see Chef’s Notes)

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 tsp ground ginger

1 tsp paprika (regular or smoked)

½ tsp allspice

¼ tsp ground cinnamon

¾ cup organic quinoa (rinsed well)

½ cup dried apricots

3 cups vegetable broth (no or low sodium, preferably homemade)

½ cup parsley (chopped)

salt (optional to taste)

ground black pepper (optional to taste)

Directions

Heat a large stockpot over medium-high heat. Add the onion and fennel and cook until the onion is translucent, about 2–3 minutes, stirring often. Add 1–2 tablespoons of water as needed to deglaze the pan.

Add the garlic, jackfruit, and spices (from the ground cumin to the ground cinnamon), stirring and cooking for another minute.

Add the quinoa, apricots, and vegetable broth. Bring to a boil; then lower the heat to simmer, cover, and cook for 15 minutes. Check and stir once halfway through to make sure it’s not sticking to the bottom of the pot. If it is, stir in ¼–½ cup water.

Once the quinoa is tender, remove from heat, toss in the parsley, and taste for optional salt and pepper.

Divide the apricot tagine between plates and enjoy!

Chef's Notes

Substitutions
In place of apricots try figs or golden raisins.

In place of jackfruit, try mushrooms, tofu, or tempeh.

In place of quinoa try millet, bulgur, or buckwheat groats.

In place of parsley try cilantro.

Preparing the Jackfruit
Create pulled jackfruit by pulling fresh or canned young jackfruit into pieces with clean hands.

Storage
Store apricot tagine in an airtight container in the refrigerator for up to 5 days.