Moroccan Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 3 tablespoons Olive oil
• 1 large Sweet potatoes
• 2 medium Zucchini
• 1 medium Red onion
• 1 can Chickpeas
• 0.5 cup Raisins
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 3 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 0.5 teaspoon Harissa paste

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium saucepan, combine the 1 cup of Quinoa and 2 cups of Water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let the cooked quinoa cool completely, uncovered, for at least 15 minutes.
3. 3While the quinoa cools, prepare the vegetables: Cut the 1 large Sweet potato into 1/2-inch cubes. Cut the 2 medium Zucchini into 1/2-inch pieces. Slice the 1 medium Red onion into thin wedges. In a large bowl, combine the cubed 1 large Sweet potato, the 1/2-inch pieces of 2 medium Zucchini, and the thin wedges of 1 medium Red onion; add 2 tablespoons of Olive oil and toss until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a large baking sheet. Roast in the preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the sweet potatoes are tender when pierced with a fork and the vegetables are lightly browned at the edges. Let the roasted vegetables cool for 10 minutes.
5. 5In a large mixing bowl, combine the cooled 1 cup of cooked Quinoa, the cooled roasted vegetables, the 1 can of Chickpeas (drained and rinsed), the 0.5 cup of Raisins, the 0.25 cup of Fresh parsley (chopped), and the 0.25 cup of Fresh mint (chopped).
6. 6In a small bowl, whisk together the 3 tablespoons of Lemon juice, the remaining 1 tablespoon of Olive oil, the 1 teaspoon of Ground cumin, and the 0.5 teaspoon of Harissa paste until the dressing is well combined.
7. 7Pour the prepared dressing over the salad mixture in the large mixing bowl. Toss gently until all ingredients are evenly coated. Serve the Moroccan Quinoa Salad warm or at room temperature.

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