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Moroccan-Spiced Roasted Vegetables and Quinoa

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).