Moroccan Spiced Roasted Vegetables and Quinoa
Ingredients
- 3 parsnips, peeled and cut into 1/2-inch (12-cm) pieces
- 2 carrots, peeled and cut into 1/2-inch (12-cm) pieces
- 6 Tbs. (3 fl. oz./90 ml) olive oil
- 1 Tbs. ground cumin
- 2 tsp. ground turmeric
- 1 tsp. ground cinnamon
- Salt and freshly ground pepper, to taste
- 2 cups (16 fl. oz./500 ml) low-sodium vegetable broth
- 1 cup (8 oz./250 g) quinoa, rinsed
- 1/4 cup (1 1/2 oz./45 g) dried apricots, quartered
- 3 Tbs. slivered almonds, toasted
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
Moroccan-Spiced Roasted Vegetables and Quinoa serves 6 original recipe by Williams-Sonoma.
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