Dirt Candy Roti aka Vegetable Quinoa Pilaf

As my husband and I discussed what we should serve with the Moroccan Lamb Meatballs, inspiration struck him and he wanted to be in charge of the side dish. His working title is Dirt Candy Roti in reference to two different restaurants. I chose Dirt Candy for my birthday dinner this last year. It's a vegetarian restaurant that honors vegetables as nature's candy (It was an awesome meal. I highly recommend it! Definitely get the Mushroom Pate). The "roti" is in honor of the Kattu Roti from Lakruwana, a Sri Lankan restaurant in Staten Island. This was an impressive looking dish that came out molded like a pyramid.

Dirt Candy Roti
1 C quinoa
3 C water
1 large zucchini, shredded
1 medium carrot, shredded
2 large radishes, shredded
2 small beets, shredded
5 garlic scapes, chopped
salt
oil

Rinse the quinoa and drain. Place the quinoa in a sauce pan and toast over medium high heat. Add the water and cook until the water is absorbed (about 30 minutes). Combine the vegetables on a large platter or shallow bowl. Sprinkle generously with salt and let it sit for 30 minutes to draw out excess liquid. Place the mixture in a strainer or colander and squeeze out the liquid. Heat up pan and coat the bottom with oil. Add the vegetable mixture and cook until it starts to crisp. Fold in the cooked quinoa to combine, and cook the mixture for a few minutes.

Use a mold to plate up the Dirt Candy Roti. We used a "solo" size dish from Rice to Riches, but any shape will do.