Ethiopian Quinoa Breakfast Bowl with Spiced Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1 large Sweet Potatoes (diced)
• 1 cup Carrots (diced)
• 1/2 medium Red Onion (sliced)
• 2 tablespoons Berbere Spice Blend
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Lemon Juice
• 2 tablespoons Chopped Parsley (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a bowl, combine the diced 1 large sweet potatoes, diced 1 cup carrots, and sliced 1/2 medium red onion. Add 1 tablespoon of olive oil, the 2 tablespoons of berbere spice blend, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything together until the vegetables are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 20-25 minutes. The vegetables are done when they are tender and have slightly caramelized edges.
4. 4While the vegetables are roasting, place the 1 cup quinoa in a fine-mesh sieve and rinse it thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat.
5. 5Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 15 minutes. The quinoa is cooked when all the liquid has been absorbed. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
6. 6Gently fluff the cooked 1 cup quinoa with a fork. In a large bowl, combine the fluffed quinoa with the roasted vegetables from the baking sheet.
7. 7Add the remaining 1 tablespoon of olive oil and the 2 tablespoons of lemon juice to the bowl with the quinoa and vegetables. Toss gently to combine everything.
8. 8Garnish the breakfast bowls with the 2 tablespoons of chopped parsley just before serving.

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