Explore this recipe
Required Equipment
- Sheet pan
- Parchment paper
- Medium saucepan
- Mixing bowl
Utilized Devices
Cooking Techniques
- sheet-pan roasting
- simmering
- vinaigrette whisking
Ingredients
- 170 gTri-color quinoa — rinsed
- 480 mlVegetable broth
- 30 mlOlive oil — divided
- 240 gCarrots — 1-inch chunks
- 220 gParsnips — 1-inch chunks
- 200 gFennel bulb — wedges
- 150 gRed onion — wedges
- 150 gButternut squash — cubed
- 6 gRas el hanout
- 2 gGround cumin
- 3 gGround cinnamon
- 9 gKosher salt — divided
- 1.5 gBlack pepper
- 2 gOrange zest
- 30 mlOrange juice
- 15 mlHarissa paste
- 30 mlExtra-virgin olive oil — for dressing
- 20 gPreserved lemon — rind finely chopped
- 15 gFresh mint — chopped
- 35 gToasted sliced almonds
- 30 gGolden raisins
Instructions
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.
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.
Chef Tips
- ⭐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.
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Nutritional Highlights
- ✓9 g fiber per serving
- ✓Rich in beta-carotene and vitamin C
- ✓Naturally plant-based and gluten-free
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (almonds)
FAQ
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 up to 4 days; add mint and almonds right before serving.
Nutrition
| Calories | 480 |
| Protein | 13 g |
| Carbs | 58 g |
| Fat | 22 g |