Moroccan-ish Quinoa & Roasted Veg

I really hate wasting food, so I got creative with some veg I had in my fridge.  I won't lie and say this is totally original, but it's something I like to make every once in a while. And, it is really good left over the following day. There really isn't much for me to blab on about as I have a horrific headache today, so here's the recipe. Prepare yourself for the complete awesomeness that is Moroccan-ish Quinoa & Roasted Veg!

Makes enough for 2-4 as a main dish, depending on the size of your servings.

Ingredients:

• 2 1/2 cups vegetable broth
• 1 1/4 cups uncooked quinoa
• 1-2 TB Earth Balance or other vegan butter
• 1 pinch saffron
• 1/3 tsp cumin
• 1/4 tsp coriander
• 1 pinch of sage
• 1 dash cinnamon
• S&P to your tastes
• 1 1/2 TB olive oil
• 1 1/2 cups butternut squash, cut into 1/4 to 1/3 inch cubes
• 1 medium sweet potato, peeled and cut into 1/2 inch cubes
• 3 carrots cut into thick slices
• 1/2 large Spanish onion, cut into a large dice
• 1 medium squash, cut into large half-moons
• 1 medium summer squash, cut into large half-moons

Method:

1. Preheat oven to 400 degrees F. 
2. Put the cut veggies on a large, rimmed baking sheet. Drizzle with the olive oil and toss to coat the veg. Sprinkle with salt and pepper, then put on a rack in the lower half of your oven. These will need to cook 30-40 minutes total, after gently turning them about halfway through cooking. When these hit the halfway point, you'll want to start the next step, which is cooking the quinoa.
3. Heat the broth, Earth Balance, cumin, saffron, sage, coriander, salt and pepper in a 2-qt pot over medium or high heat. Bring to a boil, then add the quinoa. Stir well. Place the lid on and leave heat on medium. Let cook until the liquid is dissolved and the quinoa is easily fluffed with a fork. This will take about 15 minutes. 
4. Now, just serve it all up and enjoy a healthy, delicious and filling meal. The hardest part is chopping the veggies.

Here's the saffron. In my mind it is worth the exorbitant cost every once in a while, and in this dish, it is perfect! Mind, it is not the size of the bottle. The bottle contains a tiny resealable plastic bag containing less than 1/5 of an ounce. This cost me $10.00. But, I have made this dish without the saffron and it was still excellent!