Ingredients
- 2 cups quinoa (uncooked)
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1 tsp chili powder
- 4 carrots, peeled and diced
- 3 apples, cored and diced
- 1 red onion, thinly sliced
- 1 lemon (zest and juice)
- 3 Tbsp fresh parsley, chopped
Preparation
Step 1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a bowl combine spices and salt and pepper to taste. Add carrots, apples, red onions to spice mixture and stir to combine. Transfer veggies to baking sheet and spread out in a single layer.
In a large baking dish, add the rinsed quinoa and spread into an even layer. Place quinoa and veggies in the oven. Let the quinoa roast in the oven for 7-8 minutes. Take it our, pour 4 cups hot water over it and loosely cover with aluminum foil (be careful not to burn yourself while doing this!). Cook the quinoa in the oven until it uncoils and looks fluffy, about 15-20 minutes. Remove the quinoa from the oven, fluff with a fork, re-cover with foil and set aside.
In the meantime, continue to roast the veggies, stirring occasionally (be careful not to burn yourself). The veggies are ready when the onion starts to caramelize, about 15-20 minutes. When veggies are ready, uncover quinoa, stir in the lemon zest, lemon juice and parsley. Serve topped with roasted vegetables.