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.
Place them on an oven tray and cook in the oven for ½ hour or until they start to turn golden brown.
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.
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 https://www.sparklesintheeveryday.com/2015/05/moroccan-quinoa-with-vegetables-gf.html