Recipes Side Dishes Rice and Grains Moroccan-Spiced Roasted Vegetables and Quinoa

Moroccan-Spiced Roasted Vegetables and Quinoa

Moroccan-Spiced Roasted Vegetables and Quinoa is rated 4.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 4 to 6

Moroccan spices, such as cumin, turmeric and cinnamon, help to make this a delicious and aromatic meal. Quinoa is a great gluten-free protein source and has a light and fluffy texture that’s a nice counterpoint to tender root vegetables. Dried fruit and nuts are common in Moroccan-style dishes, and lend sweetness and crunch.

Ingredients:

  • 3 parsnips, peeled and cut into 1/2-inch (12-cm) pieces
  • 2 carrots, peeled and cut into 1/2-inch (12-cm) pieces
  • 6 Tbs. (3 fl. oz./90 ml) olive oil
  • 1 Tbs. ground cumin
  • 2 tsp. ground turmeric
  • 1 tsp. ground cinnamon
  • Salt and freshly ground pepper, to taste
  • 2 cups (16 fl. oz./500 ml) low-sodium vegetable or chicken
      broth
  • 1 cup (8 oz./250 g) quinoa, rinsed
  • 1/4 cup (1 1/2 oz./45 g) dried apricots, quartered
  • 3 Tbs. slivered almonds, toasted
  • 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a bowl, toss the parsnips and carrots with 2 Tbs. of the olive oil, the cumin, turmeric and cinnamon. Spread the vegetables in a single layer on the prepared baking sheet and season well with salt and pepper. Roast, stirring a couple of times, until the vegetables are very tender and caramelized, 35 to 40 minutes.

Meanwhile, in a saucepan over high heat, bring the broth to a boil. Add the quinoa, cover and reduce the heat to medium-low. Cook until all the broth is absorbed, about 12 minutes.

Transfer the quinoa to a large bowl and add the roasted vegetables, apricots, almonds and parsley. Stir in the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil, season with salt and pepper and serve. Serves 4 to 6.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).

Rated 4 out of 5 by from Must try! I was trying to imitate the Moroccan Bowl from Native Foods(vegan food chain), and this comes pretty close! Very happy! Native Foods uses more vegetables like sweet potatoes and onions, so add whatever veggies you want! I used a sweet potato, but it cooked faster than the parsnips and carrots, and I subbed raisins. And I toasted pepitas as well, yum! The cinnamon is so amazing in this! But it's not the same without tofu, something's missing without it. I'll try to make a Moroccan marinade and bake tofu "steaks" next time. Going into my recipe book, for sure!
Date published: 2017-02-22
Rated 4 out of 5 by from Very Flavorful This dish was bursting with flavor. It actually bordered on too much turmeric for my liking (which can make it bitter). To balance the dish better, I added some red wine vinegar. It could also have used a little honey for sweetness. Instead of apricots, I used raisins. Either would work just fine.
Date published: 2016-05-02
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