Ingredients:

  • 1 cup (185g) Organic White or Tri-color Quinoa
  • 1.75 cups (415ml) Low-Sodium Vegetable Broth
  • 0.25 tsp (1.5g) Sea Salt
  • 2 medium Sweet Potatoes (400g), cubed into 1/2 inch pieces
  • 1 large Red Bell Pepper, sliced into strips
  • 1 small Red Onion, wedged
  • 1 cup (150g) Broccoli florets
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 1 tsp (2g) Ground Cumin
  • 1 tsp (2g) Smoked Paprika
  • 0.5 tsp (1g) Garlic Powder
  • 0.25 cup (10g) Fresh Parsley, chopped
  • 2 tbsp (30ml) Fresh Lemon Juice
  • 0.25 cup (35g) Toasted Pumpkin Seeds

Instructions:

  1. Preheat your oven to 400°F (200°C) and prepare a large rimmed sheet pan.
  2. In a large mixing bowl, toss the cubed sweet potatoes, red bell pepper, onion, and broccoli with olive oil, cumin, smoked paprika, and garlic powder until evenly coated.
  3. Spread the vegetables in a single layer on the sheet pan. Roast for 20–25 minutes until the sweet potatoes are tender and edges are slightly charred.
  4. While vegetables roast, rinse quinoa under cold water in a fine-mesh strainer for 30 seconds to remove saponins.
  5. In a medium saucepan, combine rinsed quinoa, vegetable broth, and sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Remove quinoa from heat and let sit covered for 5 minutes to allow for carry-over steaming, then fluff with a fork.
  7. Combine the fluffy quinoa with the roasted vegetables. Drizzle with fresh lemon juice and garnish with chopped parsley and toasted pumpkin seeds before serving.