Gluten-free Lindsay Olive Roasted Vegetable Quinoa Recipe
1 large yam or sweet potato (8 oz.) peeled and diced (1/2-inch)
1 medium red onion, peeled and diced (1/2-inch)
2 pattypan squash sliced 1/2-inch thick
2 tablespoons olive oil
smoked paprika or chipotle pepper
toasted cumin powder
dried marjoram
dried rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cup no-chicken or other vegetarian broth
1 1/2 cup water
1 1/2 cup or 12 oz. quinoa
1/2 cup chopped green onions
1 cup halved Lindsay Greek Kalamata Pitted Olives
3/4 cup cooked or canned garbanzo beans
1/3 cup coarsely chopped cashews, pan toasted and salted
1/4 cup chopped parsley or other herb (fresh dill, basil, arugula etc)
1/4 cup orange juice
Smoked paprika or Chipotle pepper to taste
Heat oven to 450F. Place your yam, and onion on a 15×10-inch jelly roll pan or baking sheet, drizzle with 1 tblsp. of olive oil and season with your spices, herbs, salt and pepper to taste. Bake at least 30 minutes until vegetables are lightly browned and tender, stirring once.

I chose to grill my pattypan squash, drizzling the slices with 1 tbsp. of olive oil and the paprika, cumin, marjoram, rosemary, salt and pepper. You could also roast it in the oven until browned on both sides, turning once.

Meanwhile, rinse your quinoa and put it in your rice cooker. Add your broth, water, and green onions to the rice cooker and start it.* When quinoa is done, fluff it with a fork. Add olives, garbanzo beans, parsley or other herbs, and orange juice. Add additional paprika or chipotle pepper if desired. Top quinoa with roasted vegetables or stir them into the quinoa. Sprinkle your cashews on top. Enjoy!

*Otherwise, combine ingredients in a pot with a lid, bring it to a boil on medium-high, lowering the heat to low and then add the lid. Let simmer for 15 minutes and turn off heat, Fluff and reserve.