Ingredients
Spices & Oil
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Pinch of ground ginger
- Pinch of cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Vegetables & Legumes
- 1 small butternut squash, about 2 pounds, peeled and diced
- 1 head cauliflower, leaves removed, bottom stem trimmed, sliced lengthwise 1/2-inch thick and broken into pieces
- 15 ounce can chickpeas, drained and rinsed
Grains
- 1 cup quinoa, rinsed
- 2 cups water
Add-ins & Garnishes
- 1/3 cup chopped pistachios
- 1/3 cup golden raisins
- 1/4 cup finely chopped red onions
- 1/4 cup chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables at a high heat that encourages browning and caramelization.
- Mix Spice Oil: In a small bowl, thoroughly whisk together olive oil, cumin, paprika, turmeric, coriander, onion powder, garlic powder, ground ginger, cinnamon, kosher salt, and black pepper to create a flavorful spiced oil to coat the vegetables.
- Toss Vegetables: Place diced butternut squash and cauliflower pieces in a large bowl, pour the spiced oil over them, and toss well to evenly coat each piece with the seasoning mixture.
- Roast Vegetables: Spread the coated squash and cauliflower in a single layer on a baking sheet(s). If needed, use two pans to prevent overcrowding. Roast in the preheated oven for 30-35 minutes, turning the vegetables halfway through roasting to ensure even browning and tenderness.
- Cook Quinoa: While the vegetables roast, combine rinsed quinoa and water in a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 11-12 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Combine Ingredients: In a large bowl, combine the roasted butternut squash, cauliflower, cooked quinoa, chickpeas, chopped pistachios, golden raisins, finely chopped red onions, and chopped parsley.
- Mix & Serve: Gently stir all ingredients together to evenly distribute flavors and textures. Serve warm or at room temperature as a delicious, hearty side dish.
Notes
- For extra flavor, you can toast the pistachios lightly before adding.
- Make sure not to overcrowd the baking sheet to ensure vegetables roast properly and get nicely browned.
- This dish can be served warm or chilled as a salad.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- To make it vegan and gluten-free, ensure your spices are certified gluten-free and use kosher salt as listed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan-inspired
- Diet: Gluten Free
