Moroccan Tagine-Spiced Quinoa Salad with Roasted Vegetables

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside to cool.

While the quinoa is cooking, toss butternut squash, red onion, and bell pepper with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.

In a small bowl, whisk together lemon juice, remaining 2 tablespoons of olive oil, honey (or maple syrup), cumin, cinnamon, ginger, turmeric, saffron (if using), salt, and pepper to create the tagine-spiced dressing.

In a large bowl, combine cooked quinoa, roasted vegetables, chopped apricots, parsley, and cilantro.

Pour the tagine-spiced dressing over the salad and toss gently to coat.

Serve the quinoa salad at room temperature or chilled. Garnish with toasted slivered almonds.