Spiced Quinoa with Roasted Apples & Root Vegetables | Nutritioulicious

Spiced Quinoa with Roasted Apples & Root Vegetables

This quick cooking quinoa is infused with warm spices like cinnamon, coriander, and ginger, and full of nutrients from apples, carrots, and sweet potatoes. Enjoy as a side dish or make it your main meal with cheese, chicken, or nuts mixed in.
Course Main Dish, Side Dish
Cuisine Gluten-Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Jessica Levinson


  • 2 carrots peeled and cubed
  • 1 large sweet potato peeled and cubed
  • 2 apples cubed (I left the peel on, but you can remove)
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon cinnamon divided
  • 3/4 teaspoon coriander divided
  • 1/2 teaspoon ground ginger divided
  • 1/2 teaspoon Kosher salt divided
  • 1 cup dry quinoa
  • 2 cups low-sodium vegetable broth or water I used 1 cup of each
  • 1 tablespoon lemon juice
  • Dried cranberries optional


  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper.
  2. In a large bowl, toss carrots, sweet potatoes, and apples with olive oil, 1/2 teaspoon cinnamon, 1/2 teaspoon coriander, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Spread in a single layer on baking sheet and roast about 20 minutes, stirring once or twice, until vegetables are caramelized and tender. Let cool about 5 to 10 minutes.
  3. While vegetables are roasting, combine quinoa and 2 cups preferred liquid in a medium pot. Bring to a boil; cover, lower to simmer for 15 minutes, until water is absorbed.
  4. Transfer quinoa to large bowl and let cool slightly. Add lemon juice and remaining 1/4 teaspoon cinnamon, 1/4 teaspoon coriander, 1/4 teaspoon ginger, 1/4 teaspoon salt to the bowl and toss to combine. Transfer roasted apples and vegetables from baking sheet to the quinoa, add dried cranberries if using, and toss again.