Ingredients

The following ingredients have 5 Servings
  • 3 cups cauliflower florets
  • 1 red pepper, cut into 1″ cubes
  • 1 yellow pepper, cut into 1″ cubes
  • 1 red onion, cut into 1″ cubes
  • 1 zucchini, cut into ½” slices
  • 2 carrots, cut into 1″ slices
  • 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 3/4 cup plain greek yogurt
  • 1/2 cup grated cucumber
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dry dill
  • 1 garlic clove, grated
  • salt to taste
  • 1 cup dry quinoa
  • 2 cups water

Instruction

  • Preheat oven to 400.
  • In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
  • In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
  • Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
  • Spread vegetables out on a baking sheet.
  • Bake for 20 minutes.
  • Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
  • In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
  • In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
  • Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve