Turmeric Quinoa with Carrots, Sweet Potato, and Dried Apricot

Serves 4

• 2 organic carrots, peeled and diced

• 2 organic parsnips, peeled and diced

• 8 shallots, peeled, cut into thick rounds

• 2 cinnamon sticks

• 4 star anise

• 3 bay leaves

• 5 tbsp extra virgin olive oil

• Sea salt

• 1/2 tsp ground ginger

• 1/4 tsp ground turmeric

• 1/4 tsp sweet paprika

• 1/4 tsp chili flakes

• 1 organic sweet potato, peeled and diced

• 1/2 C dried apricots, chopped

• 1 C canned chickpeas, drained and rinsed

• 1 1/2 C water

• 1 C organic red quinoa, cooked

• Pinch of saffron

• 2 C cilantro leaves

Instructions

Preheat oven to 375ºF. In a large ovenproof dish, place the carrots, parsnips, shallots, cinnamon, star anise, bay leaves, olive oil, 3/4 tsp sea salt, and all the other spices. Mix to combine.

Place in the oven and cook for 15 minutes. Remove from the oven and add the sweet potato. Continue cooking for 35 minutes until vegetables are soft.

Now add dried apricots, chickpeas, and 1 1/2 C water. Return to the oven and cook for an additional 10 minutes. Remove the dish from the oven and pour it into a large mixing bowl. Add the cooked red quinoa and the cilantro leaves. Taste and season with sea salt as necessary. Serve warm or at room temperature.