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 Time10minutes
Cook Time20minutes
Total Time30minutes
Servings6
AuthorJessica Levinson
Ingredients
2carrotspeeled and cubed
1large sweet potatopeeled and cubed
2applescubed (I left the peel on, but you can remove)
1 1/2tablespoonsolive oil
3/4teaspooncinnamondivided
3/4teaspooncorianderdivided
1/2teaspoonground gingerdivided
1/2teaspoonKosher saltdivided
1cupdry quinoa
2cupslow-sodium vegetable broth or waterI used 1 cup of each
1tablespoonlemon juice
Dried cranberriesoptional
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper.
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.
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.
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.