For the tagine:
1 tablespoon coconut oil
1 large onion, peeled and chopped
1 1/2 teaspoons ground coriander
1 1/2  teaspoons turmeric
1 teaspoon cumin seed
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
2 1/2-inch slices lemon
1 medium head cauliflower, florets in medium-sized pieces
1/2 cup blueberries
4 apricots, quartered and stones removed
3 medium tomatoes, chopped
2 1/2 cups cooked chickpeas
1 tablespoon tomato paste
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1/4 cup chopped almonds, toasted

For the quinoa:
1 cup quinoa
1 tablespoon chopped fresh mint
1 wedge lemon
Fine sea or Himalayan salt to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about 5 minutes. Add spices, stirring frequently, about 1 minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger, and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about 8 minutes until softened. Add blueberries, apricots, tomatoes, and chickpeas. Stir to mix. Cover and cook for about 3 more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about 5 minutes.

Set aside while preparing quinoa.

For the quinoa, cook according to package directions. After it is finished, remove the lid, and fluff with a fork. Mix in the mint and squeeze with lemon juice, adding salt to taste. Cover, and let stand another five minutes.

Serve tagine atop the quinoa, and garnish with the almonds.