Moroccan Spiced Quinoa and Roasted Vegetable Delight

Allergens

None

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 small eggplant, diced into 1/2
• inch cubes
• 1 medium zucchini, diced into 1/2
• inch cubes
• 1 red bell pepper, seeded and diced into 1/2
• inch pieces
• 1 yellow bell pepper, seeded and diced into 1/2
• inch pieces
• 1/4 cup extra virgin olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 cups chopped kale, stems removed
• 1/3 cup dried cranberries
• 1/4 cup roasted almonds, roughly chopped
• Fresh parsley leaves, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 425°F (220°C). In a large bowl, toss the diced eggplant, zucchini, and bell peppers with 3 tablespoons of olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. Spread the vegetables evenly on a parchment lined baking sheet.
2. Roast the vegetables in the preheated oven for 15 20 minutes or until tender and slightly golden, stirring halfway through. Remove from the oven and set aside.
3. In a separate saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Fluff with a fork and set aside.
4. In a large serving bowl, combine the cooked quinoa, roasted vegetables, chopped kale, dried cranberries, and chopped almonds. Toss gently to combine. Season with additional salt and black pepper, if needed.
5. To serve, garnish with fresh parsley leaves and lemon wedges.

Chef’s Insight

Use high-quality extra virgin olive oil for enhanced flavor.

Notes

Serve alongside a green salad or as part of a larger buffet for a complete meal experience.