Ingredients

The following ingredients have 6 Servings
  • 1 red pepper, chopped
  • 1/2 red onion, chopped
  • 1 zucchini, chopped
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1 cup water
  • 1 cup vegetable broth
  • 1 tsp ground cumin 
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon 
  • 1/4 tsp ground turmeric 
  • 1/4 tsp salt 
  • 1 cup quinoa
  • 1/2 cup shredded carrots
  • 1/4 cup toasted slivered almonds 
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped parsley 
  • 1/4 cup chopped coriander 
  • salt & pepper to taste

Instruction

  • Preheat the oven to 400 degrees and line a baking pan with parchment paper. Toss the veggies in olive oil, salt and pepper and then scatter on the baking pan. Bake for 20-24 minutes.
  • Add the water, vegetable broth, cumin, coriander, cinnamon, turmeric and salt to a pot and bring to a boil. Add in the quinoa then reduce heat to low and cover and let simmer for 15 minutes. Remove from heat and use a fork to fluff the quinoa. 
  • In a large bowl, mix together the quinoa, roasted veggies, shredded carrots, slivered almonds, pomegranate seeds, chopped parsley and chopped coriander. Season with additional salt and pepper if needed.