Moroccan Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 medium Sweet potatoes
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1/2 medium Red onion
• 3 tablespoons Olive oil
• 1 can Chickpeas
• 1/4 cup Cilantro
• 1/4 cup Parsley
• 3 tablespoons Lemon juice
• 1 teaspoon Cumin
• 1/4 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup of quinoa and 2 cups of vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes until all the liquid has been absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
2. 2Preheat your oven to 400°F (200°C). Cut the 1 medium sweet potato, 1 medium red bell pepper, 1 medium zucchini, and 1/2 medium red onion into 1-inch (2.5 cm) pieces. In a large bowl, toss the cut vegetables with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until they are evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 20-25 minutes, or until they are tender when pierced with a fork and show slight caramelization on their edges.
3. 3While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together 3 tablespoons of lemon juice, the remaining 1 tablespoon of olive oil, 1 teaspoon of cumin, 1/4 teaspoon of cinnamon, the remaining 1/4 teaspoon of salt, and the remaining 1/8 teaspoon of black pepper until all ingredients are thoroughly combined.
4. 4Drain and rinse the 1 can of chickpeas. Finely chop the 1/4 cup of cilantro and the 1/4 cup of parsley. In a large serving bowl, combine the cooked quinoa, the roasted vegetables, the drained 1 can of chickpeas, the chopped 1/4 cup of cilantro, and the chopped 1/4 cup of parsley.
5. 5Pour the prepared vinaigrette over the assembled salad ingredients. Toss gently until all components are evenly coated with the dressing. Serve the Moroccan Quinoa Salad warm or at room temperature.

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