How to make it
Add the chopped zucchini, red pepper, red onion, olive oil, Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce, 1/2 tsp. salt and 1/2 tsp. pepper together in a bowl and mix.
Line a baking dish with olive oil and add in your veggies. Bake for 20-25 minutes until nicely roasted then take out and set aside.
Cook the quinoa by adding water, veggie broth, cumin, coriander, cinnamon, turmeric and 1/2 tsp. salt to a pot. Bring to a boil then add in the quinoa and lower heat to low and simmer for 15 minutes. Take off heat and fluff with a fork.
Place the cooked quinoa into a large mixing bowl with the roasted veggies. Top with carrots, toasted almonds, chopped cilantro, pomegranate arils, chopped parsley and salt and pepper. Mix all together. Serve on a plate and garnish with chopped cilantro.