Saffron Quinoa with Roasted Vegetables

Lightly seasoned quinoa tossed with roasted root vegetables makes a healthy fall meal.

1 onion, diced
5 cups vegetables, diced into bite-sized pieces (i.e. 2 cups zucchini, 1 cup carrot, 1 cup turnip, 1 cup parsnip – you could use sweet potato, squash, and/or beets too)
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 1/2 cups quinoa, rinsed
3 cups vegetable broth
1/2 tsp cumin
1/2 tsp saffron threads
pinch of nutmeg

View the full recipe at Home Cooked Vegan →