Vegetables:

Cauliflower

Red bell pepper

Yellow bell pepper

Red onion

Zucchini

Chickpeas



Spices:

1 ½ tsp cumin

1 tsp paprika

1 tsp garlic powder

1 tsp salt

½ tsp coriander

½ tsp cinnamon

2 tbsp olive oil



Tzatziki Sauce

1 plain Greek yogurt

½ cup grated cucumber

2 tbsp lemon juice

1 ½ tsp dry dill

1 garlic glove grated

1 ½ tsp cumin 1 tsp paprika 1 tsp garlic powder 1 tsp salt 2 tbsp olive oil 1 plain Greek yogurt 2 tbsp lemon juice 1 ½ tsp dry dill 1 garlic glove grated

Chop all the vegetables and put in one big bowl. Mix seasonings in a separate bowl together. Pour olive oil and seasoning on top of veggies and mix. Spread on a bakings sheet. Bake at 400 for about 20 minutes.

Make the quinoa: 2 cups of water for every 1 cup of quinoa. Pour quinoa in a pot, add water, and bring to a boil. Cover, and reduce heat. Simmer for 15
minutes

Make the tzatziki sauce: Grate half a cucumber and one garlic clove in a bowl. Mix in yogurt, lemon juice, and dill. Place in fridge until ready to use. Pour Tzatziki sauce over the vegetables and quinoa.