Dinner / Moroccan
Moroccan-Spiced Root Vegetable Quinoa
Sheet-pan roasted root vegetables tossed with cinnamon-cumin quinoa, preserved lemon, and orange-harissa dressing.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 35 minutes
- Total
- 1 hour
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains tree nuts, including any nut milk or nut butter listed.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oven to 425°F (220°C). Toss carrots, parsnips, fennel, red onion, and squash with 2 tablespoons olive oil, ras el hanout, cumin, cinnamon, salt, and pepper. Roast on a parchment-lined sheet 30 to 35 minutes, stirring once. Cut denser roots slightly smaller and turn the tray once; test a thick piece before folding it into quinoa.
Simmer quinoa with vegetable broth and a pinch of salt. Cover, cook 15 minutes, then steam off heat 5 minutes before fluffing.
Whisk orange zest, orange juice, harissa, extra-virgin olive oil, and chopped preserved lemon to make a dressing.
Fold roasted vegetables, golden raisins, and half the dressing into the quinoa.
Top bowls with remaining dressing, mint, and toasted almonds.
0 of 5 steps complete
A little kitchen know-how
- Preserved lemon rind is powerful—rinse it and pat dry to moderate saltiness.
- Swap golden raisins for chopped dried apricots for extra tart chew.
- Roast vegetables on two pans to avoid steaming if crowded.
Make it yours & keep it well
Use pumpkin seeds instead of almonds, checking packaged ingredients for any other allergens.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Store quinoa and roasted roots separately from mint and nuts. Add fresh dressing after warming if the grain has absorbed it.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
480 kcal · Protein 13 g · Carbohydrates 58 g · Fat 22 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I add protein?
Top with crispy chickpeas or marinated tempeh for extra protein without changing the flavors.
How do I meal-prep it?
Store quinoa and roasted vegetables together for up to 48 hours; add mint and almonds right before serving.
Why is the quinoa wet?
Let it rest off the heat and fluff gently. If broth remains, drain it before mixing with roasted vegetables.
Keep the good food coming.
Roasted Veggie Enchiladas
Corn tortillas stuffed with smoky sheet-pan vegetables, black beans, and cheese bake under a blanket of red enchilada sauce.
Coconut Chickpea Spinach Curry
Chickpeas and spinach simmer in a creamy tomato-coconut sauce with ginger and curry spices. Finish with lime for a bright, plant-based dinner.
Red Lentil Dal with Cumin
Soft red lentils meet a fragrant onion, tomato and cumin tempering. This vegan dal is gently spiced and easy to loosen into your preferred texture.