Moroccan Quinoa and Roasted Vegetables - GF!
Serves: 4
  • 2 cups of quinoa - I use organic white quinoa
  • 4½ cups of chicken stock
  • 1 cup of pumpkin - diced
  • ¾ cup of zucchini - diced
  • ½ cup of eggplant- diced
  • ½ cup of diced capsicum
  • Cumin seeds or ground cumin
  • Coriander Seeds or ground coriander seeds.
  • 1 teaspoon of paprika
  • 2 tablespoons of olive oil
  • 1 lime or lemon - juice and zest
  • Fresh coriander (cilantro) leaves
  • Salt and cracked black pepper
  1. Preheat the oven to cook the vegetables. Diced the vegetables and add them to a bowl. Add two tablespoon of olive oil, the paprika, cumin seeds and coriander seeds and mix, so the vegetables are covered with the oil and seeds.
  2. Place them on an oven tray and cook in the oven for ½ hour or until they start to turn golden brown.
  3. While the vegetables are cooking, cook the quinoa in a rice cooker, with the chicken stock. When it is cooked, use a fork to fluff the quinoa.
  4. Once the vegetables and quinoa are cooked, combine them together, and add the coriander, salt, pepper, and fresh lime/lemon juice and mix. Top with coriander (cilantro) leaves.
Recipe by Sparkles in the Everyday! at