Recipe: Moroccan-Spiced Roasted Vegetables and Quinoa – OutSmart Cancer

Ingredients

• 3 parsnips, peeled and cut into 1/2-inch (12-cm) pieces
• 2 carrots, peeled and cut into 1/2-inch (12-cm) pieces
• 6 Tablespoons (3 fl. oz./90 ml) olive oil
• 1 Tablespoon. ground cumin
• 2 teaspoons. ground turmeric
• 1 teaspoon. ground cinnamon
• Salt and freshly ground pepper, to taste
• 2 cups (16 fl. oz./500 ml) low-sodium organic vegetable or chicken broth
• 1 cup (8 oz./250 g) quinoa, rinsed
• 3 Tablespoons slivered almonds, toasted
• 2 Tablespoons chopped fresh flat-leaf parsley