Moroccan Vegan Breakfast Feast: Quinoa Pilaf with Roasted Vegetables and Tomato-Herb Sauce

Allergens

None

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 1 small red bell pepper, chopped
• 1 small orange bell pepper, chopped
• 1 small red onion, chopped
• 4 oz cremini mushrooms, halved
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. Preheat oven to 400°F (200°C). In a large mixing bowl, toss together zucchini, yellow squash, red bell pepper, orange bell pepper, red onion, and cremini mushrooms with olive oil, salt, and pepper until well coated. Spread the vegetables evenly onto a parchment lined baking sheet and roast for 20 25 minutes or until tender and slightly charred, stirring occasionally.
3. In a small bowl, combine garlic, cherry tomatoes, parsley, cilantro, and mint leaves. Season with salt and pepper to taste, then mix well.
4. To serve, divide the cooked quinoa among four plates, top with roasted vegetables, and spoon the tomato herb sauce over everything.

Chef’s Insight

Experiment with different herbs and spices to create your own signature blend for the tomato-herb sauce.

Notes

Use organic ingredients when possible for a more authentic and healthy dish.