Spiced Tomato and Onion Quinoa Bowl with Roasted Root Vegetables

1.Cook the Quinoa: Combine the rinsed quinoa, vegetable broth (or water), and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2.Sauté Aromatics: While the quinoa cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

3.Roast Root Vegetables: Add the diced carrots and potato cubes to the skillet. Cook, stirring occasionally, for 8-10 minutes until the potatoes begin to soften slightly and show light browning.

4.Bloom Spices: Stir in the minced garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant, ensuring the spices do not burn.

5.Simmer the Mixture: Pour in the canned diced tomatoes (with their juices) and 1/2 cup of water. Season with 1/2 teaspoon salt and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes and carrots are tender.

6.Combine and Finish: Stir the cooked, fluffed quinoa directly into the tomato and vegetable mixture. Taste and adjust seasoning if necessary.

7.Serve immediately in bowls, garnished generously with fresh chopped cilantro and a dollop of Greek yogurt or sour cream, if desired.