Morracan roasted vegetables & red pesto quinoa

A lovely dish to serve to friends and family. I love this dish I make it at least once a week. It’s great leftovers and I always feel amazing after eating it.

-1 zucchini chopped

-1 sweet potato chopped

-1 red onion chopped

-2 carrots peeled and chopped

- 1 red bell pepper chopped

-1tbsp ghee

-2tbsp Ras El Hanout

-2tbsp red pesto

-1/2 cup quinoa

-handful of chopped spinach

-optional toppings: herbs, pumpkin seeds, and chillies

start by preheating oven to 400F. Line an baking sheet with parchment paper and chop all the veggies. First mix the carrots, sweet potato, and bell pepper with the seasoning and olive oil. Bake in the oven for 20 mins. Mix the zucchini and onion with the seasoning and olive oil and add to the baking sheet. Roast for an additional 15 mins. While the veggies are cooking, cook the quinoa according to the package instructions. At the end, add the ghee, pesto, and chopped spinach. Once everything has cooked and cooled a bit assemble the veggies and quinoa together. Next add your toppings and dig in. Enjoy!