Ingredients roasted vegetables
- 2 cups Red Potato chunks
- 2 cups Sweet Potato chunks
- 1 cup Red Onion chunks
- 1 cup Green Zucchini half moons
- 1 cup Cremini Mushrooms, quartered
- 1 cup Red Pepper chunks
- 1 cup Carrot chunks
- 6 cloves Garlic, minced
- 3 Tbsp Thirteen’s “Xawaash” Spice Mix or pilau masala
- ¼ cup Olive Oil
- 2 tsp Salt (or more or less to taste)
- Juice of 1 Lemon
- ¼ cup parsley, minced
Ingredients for Quinoa
- 1 ½ cups quinoa
- 3 cups water
- 3 Tbsp Thirteen’s “Pilau Masala” Spice Mix
- 1 tsp salt (or more to taste)
- Preheat oven to 400F
- Prep all the vegetables and garlic and mix together in a large bowl
- Toss the vegetables in olive oil, salt and Xawaash spice. Mix well to coat all the vegetables.
- Spread the vegetables evenly on a baking sheet.Bake at 400F for 15 minutes. Toss the vegetables and return to the oven for 10 minutes, until vegetables are tender. Remove from oven and let cool.
- Meanwhile cook the quinoa - bring 3 cups water to a boil and add quinoa, salt and Pilau Masala spice. Bring to a boil and reduce heat to simmer for 20-25 minutes, until the quinoa is cooked.
- Once the vegetables are cool toss the roasted vegetables in lemon juice and parsley.
- Add the quinoa and mix well.
- Can be served hot or cold. Enjoy!