2 med. apples, peeled and cubed
3/4 c. baby carrots, cut in 1/2″ pieces
1 lg. sweet potato, peeled and cubed
1 ½ Tbs. extra virgin olive oil
¾ t. cinnamon
¾ t. coriander, divided
½ t. ground ginger, divided
½ t. Real salt, divided
1 cup dry quinoa
2 cups water
1 t. dried parsley
1T. lemon juice
½ c. craisins
Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Mix olive oil, ½ t. each of the cinnamon, ½ t. coriander, ¼ t. of the salt and ¼ t. of ginger in a large bowl. Add apples and vegetables and toss to coat. Spread this mix in a single layer on the baking sheet. Roast in the preheated oven for approx.. 20 minutes, stirring once at about 10 minutes.
While vegetables are roasting, combine quinoa, water and parsley in a medium saucepan. Bring to boil, reduce to simmer and cover. Simmer for about 15 minutes until liquid just absorbed. Stir in craisins, lemon juice, and remaining spices, keep covered and cool for 5 minutes. Add roasted vegetables and stir.
Adapted from Nutritoulicious.