Quinoa with Tuna & Potato Tagine


Tuna-Quinoa-01 There’s this little craze going on in Australia now about quinoa. Every now and then, there’s a new ingredient that everyone’s curious about – a fruit, a vegetable, a grain. I guess that’s what I love about living here (well, now that I’m in Sweden, I have to say, ‘there’). There’s always some great, big experimentation going on and we become very excited about it. It’s a nice feeling. I was reading The Age online and quinoa happened to be on one of the topics of interest. So, I did as anyone would do — buy some quinoa. How does one cook it? Well, good ol’ Google came up with a few options for me. Did you know that you could coat something, like, chicken with quinoa as a substitute of breadcrumbs? I know! Crunchy, right?

Eventually, I found a recipe I liked: Quinoa Sweet Potato Tagine and made it into my own. First attempt and Mr. G and I absolutely loved it! I can’t believe that there’s actually something in this world that can be delicious as well as healthy.


Quinoa with Tuna & Potato Tagine
Prep time
Cook time
Total time
Serves: 4
  • garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 potato, peeled and cubed into 1cm pieces
  • 200g canned tuna, drained
  • ½ zucchini, cubed
  • 1 carrot, cubed
  • 170g can of corn
  • a bunch of baby spinach
  • salt and pepper to taste
  • 1 tbsp olive oil
  • Spiced quinoa:
  • 1 cup quinoa
  • 2 cup (500ml) water
  • 1 clove garlic, crushed
  • ½ onion, sliced
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tbsp olive oil
  1. Heat a large heavy-based saucepan over medium heat and put in the olive oil, cook the onions until slightly caramelized then add the garlic, salt and cumin.
  2. Stir for 1 - 2 minutes or until aromatic, add quinoa and water. Leave to cook for about 10 minutes or until quinoa completely absorbs liquid. Set aside.
  3. In a non-stick pan, heat up olive oil, add potato and cook for 4 - 5 minutes or until potato is brown and cooked through.
  4. Add garlic and ground cumin, cook until fragrant.
  5. Add carrots and cook for 2 minutes.
  6. Then stir in the zucchini, corn and tuna. Simmer for 1 - 2 minutes and season to taste.
  7. Finally, stir in the quinoa and spinach. Mix thoroughly and serve with a wedge of lemon.



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