Vegetarian Moroccan Vegetables over Quinoa

While I am definitely a meat-eatin' girl myself, I know I have readers who are vegetarian, vegan, and pescatarian. I appreciate you & hope you all like this recipe, no matter your preferences.  :-)

This meatless dish contains a wide variety of nutrient rich vegetables (like sweet potatoes) served on a bed of quinoa.  It contains all 9 essential amino acids.

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​Vegetarian Moroccan Roasted Root Vegetables over Quinoa

INGREDIENTS

 For the vegetables:

·        1/8 tsp Cinnamon, ground
·        1/8 tsp Cumin Seed  
·        1/8 tsp Allspice, ground  
·        1/8 tsp Coriander Seed  
·        1/8 tsp Nutmeg, ground  
·        1/2 tsp Sea Salt, table  
·        1/8 tsp red Pepper flakes
·        2 Tbsp   Olive oil  
·        1 Turnip, cut in bite size pieces
·       2 yellow Potatoes, peeled, cut in bite size pieces
·        1 Sweet potato, cut in bite size pieces  
·        2 Parsnips, peeled, cut in bite size pieces  
·        1 Rutabaga, peeled, cut in bite size pieces 

For the Quinoa

·        4 Tbsp  Olive oil 
·        2 cups  Onions, yellow, chopped  
·        3 cloves chopped  Garlic  
·        1-14 oz can  Tomatoes, chopped, with liquid  
·        3 cups Organic Vegetable Broth  
·        1.5 cup uncooked  Quinoa

Vegetable Procedure

Preheat oven to 425 F

Line 2 sheet pans with parchment paper.

In a small bowl, combine cinnamon, allspice, cumin, coriander, nutmeg, salt and red

chili pepper flakes with olive oil, whisk until blended.

In a large bowl add vegetables. Pour olive oil mixture over the vegetables and toss until all ingredients are well coated.

Lay the root vegetables in a single layer (don't over crowd) on the sheet pans, roast 20 minutes. Vegetables will still be a bit firm at this point.

Stir and cook about 15 minutes more until everything is tender.


Quinoa Procedure

(Cook while vegetables are in the oven.)

In a large saucepan, heat olive oil over medium heat.

Add the onion. Cook until caramelized.

Add garlic and saute for 30 seconds.

Add in vegetable broth, tomatoes, and quinoa.

Bring to a boil, decrease heat to low, cover and simmer until liquid is absorbed.

Serve Vegetables over a bed of the quinoa.
Enjoy!