If I’m being honest, this recipe is a bit “kitchen sink.” Meaning, I looked into the refrigerator wondering what to make with all the various vegetables I had after a stop this weekend at the La Canada Farmers Market and Whole Foods.

I then took a look at my pantry to figure out which grain or bean to use. After some back and forth with a bag of tri-color couscous and rainbow Quinoa, I went quinoa. The choice was simple, since I barely had any couscous left.

What I like about this recipe is it’s flexibility. If you don’t have parsnips, use some peapods or maybe a potato. Just play around with it and experiment on your own.  You can even add some dried cranberries or almond slices.

Create away! Or not and follow the recipe below exactly as I have it.

Moroccan Roasted Vegetable Quinoa
Serves 2-3

1 cup quinoa, uncooked
2 cups water
pinch of saffron
salt

2 cups chopped kale
3 carrots, peeled and cut into 1-inch pieces
1 parsnip, peeled and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 stalks celery, sliced 1/2-inch
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons cumin
pinch of saffron
salt and pepper to taste

Preheat oven at 400 degrees. Add carrots, parsnip and red onion to a baking tray lined with foil. Toss together with 1 teaspoon of turmeric, 1 teaspoon, ground cardamom, 1 teaspoon cumin, 2 tablespoons of olive oil and add salt and pepper. Heat for 30 minutes in the oven. Turning every 10 minutes so the vegetables don’t stick or burn to the foil.

Heat quinoa and water adding saffron and salt to a small pan. Cover and bring to a boil. Once at boil, reduce to a simmer and keep covered cooking for 15 minutes until the water is all absorbed. Turn off heat and set aside keeping covered to stay warm.

Once the quinoa is done, heat 1 tablespoon of olive oil in a saute pan and add celery and kale along with remaining teaspoon of turmeric, cardamom and cumin.  Toss and saute for 2 minutes. Don’t let the kale get wilted, keep it cooked but still firm. Remove from heat and set aside.

Assemble dished with a small mound of quinoa and then place kale and celery mixture on quinoa.  Finally, add the roasted vegetables to complete. Optionally, you can add some chopped green onions or scallions.

Enjoy!