Moroccan Spiced Beef & Spinach Tagine with Quinoa

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 cup fresh spinach
• 1/2 cup chopped dried apricots
• Salt and pepper to taste
• 1 cup quinoa, cooked according to package directions
• Fresh parsley for garnish

Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
2. Add onion and cook until softened, about 5 minutes.
3. Stir in garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
4. Add diced tomatoes, vegetable broth, and dried apricots. Season with salt and pepper. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
6. Stir in spinach and cook until wilted, about 2-3 minutes.
7. Serve the beef and spinach tagine over cooked quinoa, garnished with fresh parsley.