Beef Tagine with Prunes, Walnuts, and Cinnamon-Spiced Quinoa

Season the beef cubes generously with salt and pepper.

Heat olive oil in a Dutch oven or tagine over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.

Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the ground cumin, ground coriander, turmeric, and cinnamon stick. Cook for 30 seconds until fragrant.

Return the beef to the pot. Pour in the beef broth and add the saffron threads (if using). Bring to a simmer, then reduce the heat to low, cover, and simmer for 2 hours, or until the beef is very tender.

Stir in the prunes and cook for another 30 minutes, or until the prunes are plump and softened.

While the tagine is simmering, prepare the quinoa. In a large pot, combine the rinsed quinoa, water, and ground cinnamon. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.

Fluff the quinoa with a fork and season with salt to taste.

Stir in the chopped walnuts into the tagine just before serving.

Serve the beef tagine over the cinnamon-spiced quinoa. Garnish with fresh cilantro.