Moroccan Spiced Quinoa Bowl

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

2. 2

   While the quinoa is cooking, roast the carrots if not already done: toss carrot slices with a drizzle of olive oil, spread on a baking sheet, and roast at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.

3. 3

   Sauté the zucchini in a skillet with a small amount of olive oil over medium heat for 3-4 minutes until just tender. Set aside.

4. 4

   In a large mixing bowl, combine the cooked quinoa, roasted carrots, cooked lentils, sautéed zucchini, and raisins.

5. 5

   Drizzle 1 tablespoon olive oil and sprinkle 1 teaspoon ras el hanout over the mixture. Toss everything together until well combined and evenly coated with the spices.

6. 6

   Taste and adjust seasoning if needed. Transfer the mixture to serving bowls.

7. 7

   Top each bowl with slivered almonds for added crunch and flavor.

8. 8