# What you need:
→ Grains & Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups vegetable broth or water
→ Roasting Vegetables
03 - 1 small red bell pepper, diced into ½-inch pieces
04 - 1 small zucchini, diced into ½-inch pieces
05 - 1 small carrot, peeled and diced
06 - 1 small red onion, diced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil, divided
→ Aromatics & Seasonings
09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - Salt and freshly ground black pepper to taste
→ Fresh Finishes
14 - ¼ cup fresh parsley, chopped
15 - 2 tablespoons fresh mint, chopped (optional)
16 - Juice of ½ lemon
# Steps to follow:
01 - Preheat oven to 425°F for roasting vegetables.
02 - On a large baking sheet, combine bell pepper, zucchini, carrot, red onion, and cherry tomatoes. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper. Toss until evenly coated.
03 - Roast vegetables in preheated oven for 20-25 minutes, stirring halfway through, until vegetables are golden-edged and tender. Remove from oven and set aside.
04 - While vegetables roast, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
05 - Uncover saucepan and fluff quinoa gently with a fork to separate grains.
06 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in cumin, thyme, and smoked paprika, cooking briefly to bloom spices.
07 - Add cooked quinoa and roasted vegetables to the skillet. Toss gently to combine and heat through evenly, about 2 minutes.
08 - Remove skillet from heat. Add fresh parsley, mint (if using), and lemon juice. Toss thoroughly to distribute herbs and adjust seasoning with additional salt and pepper as needed.
09 - Transfer pilaf to a serving dish. Serve immediately while warm or allow to cool to room temperature for a salad-style presentation.
