Moroccan-Spiced Chickpea & Quinoa Breakfast Porridge with Roasted Root Vegetables

Ingredients

• 1/2 cup quinoa, uncooked
• 3/4 cup canned chickpeas, drained and rinsed
• 1 1/4 cups unsweetened almond milk
• 1/2 cup vegetable broth
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp turmeric powder
• 1/4 tsp ginger powder
• 1 medium carrot, cut into 1/2-inch batons
• 1 small parsnip, cut into 1/2-inch batons
• 1 tbsp coconut oil, divided: 1/2 for roasting, 1/2 for porridge
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp pumpkin seeds, for topping
• 3 whole dried apricots, chopped, optional sweetness

Instructions

1. 1

   Preheat oven to 425°F. Toss carrot and parsnip batons with 1/2 tbsp coconut oil, salt, and pepper. Spread on a baking sheet and roast for 20-22 minutes until caramelized and tender.

2. 2

   While vegetables roast, rinse quinoa under cold water. In a medium saucepan, combine quinoa, almond milk, and vegetable broth.