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.