Moroccan Vegetable and Quinoa Salad

1.Preheat oven

Preheat oven to 200°C. Line a baking tray with baking paper.

2.Season vegetables

Toss all of the vegetables, in a large bowl, with 1 tsp olive oil. Season to taste with 1 tsp ground coriander seeds, 1 tsp ground cumin, 1 tsp ground paprika (sweet or smoked), 0.5 tsp ground turmeric, and 0.5 tsp salt and pepper.

3.Roast vegetables

Place all vegetables onto baking tray. Cook in oven for ⏲ 30 min-⏲ 45 min, or until vegetables are cooked through.

4.Cook quinoa

Rinse 270 g quinoa, raw and rinsed very well and place into a large pot. Add 3 cups of water and bring to the boil over a high heat, then reduce to a simmer and cover. Quinoa is cooked when the water has all been absorbed. Fluff quinoa with a fork and set aside to cool.

5.Combine and serve

Mix cooked vegetables through cooled quinoa and gently stir through 16 g fresh parsley, finely chopped to finish. Serve warm.