Moroccan Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Sweet potatoes
• 1 medium Zucchini
• 1 medium Red bell pepper
• 3 tbsp Olive oil
• 1.5 tsp Ras el Hanout
• 2 tbsp Lemon juice
• 0.25 cup Mint
• 0.25 cup Parsley
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Rinse the 1 cup of quinoa thoroughly under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed 1 cup of quinoa and the 2 cups of water to a medium pot. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes, or until all the water has been absorbed. Remove the pot from the heat and let it stand, still covered, for 5 minutes, then uncover and fluff the cooked quinoa with a fork.
3. 3While the quinoa is cooking, cut the 1 medium sweet potato, 1 medium zucchini, and 1 medium red bell pepper into 2.54 cm pieces. Place all the cut vegetables into a large bowl.
4. 4Add the 3 tablespoons of olive oil, 1.5 teaspoons of Ras el Hanout, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the large bowl with the cut vegetables. Toss the vegetables until they are evenly coated with the oil and spices.
5. 5Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven at about 205°C (200°C) for 25-30 minutes, or until the vegetables are tender when pierced with a fork and have slightly browned edges.
6. 6While the vegetables are roasting, finely chop the 0.25 cup of mint and the 0.25 cup of parsley.
7. 7In a large serving bowl, combine the 1 cup of cooked quinoa, all of the roasted vegetables, the 2 tablespoons of lemon juice, the 0.25 cup of chopped mint, and the 0.25 cup of chopped parsley.
8. 8Gently toss all the ingredients in the large serving bowl until they are well combined. Serve the salad immediately.

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