Xawaash Roasted Vegetables with Pilau Masala Quinoa

 

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
  • ¼ cup Olive Oil
  • 2 tsp Salt (or more or less to taste)
  • Juice of 1 Lemon
  • ¼ cup parsley, minced

instruction for Quinoa 

  • 1 ½ cups quinoa
  • 3 cups water
  • 3 Tbsp Thirteen’s “Pilau Masala” Spice Mix
  • 1 tsp salt (or more to taste)

  1. Preheat oven to 400F
  2. Prep all the vegetables and garlic and mix together in a large bowl
  3. Toss the vegetables in olive oil, salt and Xawaash spice. Mix well to coat all the vegetables.
  4. 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.
  5. 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.
  6. Once the vegetables are cool toss the roasted vegetables in lemon juice and parsley.
  7. Add the quinoa and mix well.
  8. Can be served hot or cold. Enjoy!

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