Moroccan Spiced Lamb Tagine with Quinoa Tabbouleh

Ingredients

• 1.5 lbs boneless lamb shoulder, cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 15oz can crushed tomatoes
• 2 cups low-sodium chicken broth
• 1 cup quinoa
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tbsp lemon juice
• 2 tbsp olive oil
• salt and pepper, to taste

Instructions

1. 1

   In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the lamb and cook, stirring occasionally, until browned on all sides, about 5 minutes. Remove lamb to a plate.

2. 2

   Reduce heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and cook for 3-4 minutes until softened. Add the garlic, cumin, coriander, cinnamon, and paprika. Cook for 1 minute until fragrant.