Spiced Quinoa with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 large Sweet potatoes
• 2 cups Cauliflower florets
• 1 medium Red onion
• 3 tablespoons Olive oil
• 2 teaspoons Berbere spice blend
• 1/2 teaspoon Salt

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 using a fine-mesh sieve. Place the rinsed quinoa in a medium saucepan with the 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. 3While the quinoa cooks, prepare your vegetables. Cut the 1 large sweet potato into 2.54 cm cubes. Cut the 1 medium red onion into 2.54 cm wedges. Ensure the 2 cups of cauliflower florets are bite-sized.
4. 4In a large bowl, combine the cut sweet potato, cauliflower florets, and red onion. Add the 3 tablespoons of olive oil, 2 teaspoons of berbere spice blend, and 1/2 teaspoon of salt. Toss everything together until the vegetables are evenly coated.
5. 5Spread the coated vegetables in a single layer on a large baking sheet. Make sure they are not overcrowded so they roast properly.
6. 6Roast the vegetables in the preheated oven at about 205°C (200°C) for 30-35 minutes. The vegetables are done when they are tender when pierced with a fork and have slightly caramelized edges.
7. 7Gently combine the fluffed 1 cup of cooked quinoa with the 2 cups of roasted vegetables directly on the baking sheet or in a large serving bowl.
8. 8Serve the spiced quinoa and roasted vegetables warm.

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