Moroccan Quinoa with Roasted Vegetables

Moroccan Vegetables 3

This dish has become one of my new favorites! I love the spice combination in the quinoa with the smoky sweetness of the roasted vegetables. So satisfying and utterly delicious! This dish is full of protein, vitamins, minerals, and FLAVOR! Make sure you use sweet onion in this recipe – it makes all the difference and adds a necessary sweetness. This dish would be delicious with the addition of some garbanzo beans too. Give this dish a try…it might become one of your new favorites too!

Moroccan Vegetables 2

Moroccan Vegetables 4

2 cups peeled butternut squash, cut into 1/2″ cubes

2 cups sweet onion, large dice

1 1/2 cups carrots, cut into 1/2″ cubes

1 1/2 cups zucchini, cut into 3/4″ cubes

1 tablespoon grape seed oil

Fine sea salt

1 1/2 teaspoons freshly ground black pepper

3 cups vegetable broth

2 tablespoons Earth Balance butter

1/4 teaspoon ground cumin

1/2 teaspoon saffron threads

1 1/2 cups quinoa

2 scallions, white and green parts, chopped

Preheat oven to 375 degrees F. Place the squash, onion, carrots and zucchini on a baking sheet and toss with the grape seed oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 30 minutes, turning once with a spatula midway through.

While the vegetables roast, bring the vegetable broth, butter, cumin, saffron threads and quinoa to a boil in a pot with a lid. Cover, reduce heat to low and simmer for 20 minutes. Remove quinoa from the heat and let rest for 10 minutes. Fluff the quinoa with a fork.

Place quinoa in a large bowl and scrape the roasted vegetables over. Garnish with the scallions. Serve.

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