Marinade:

¼ cup olive oil (60 mL)

Juice of one lemon

2 cloves garlic, crushed

2 tbsp brown sugar (30 mL)

4 tsp paprika (20 mL)

2 tsp cumin (10 mL)

1 tsp each cinnamon, ground ginger, salt and black pepper (5 mL)

8 boneless, chicken thighs

2 medium sweet onions, halved and quartered

1 (19 oz) can Romano beans (cranberry beans), drained and rinsed (540 mL)

1 lb baby potatoes, halved (454 g)

½ lb baby carrots (226 g)

1 cup Greek-Style pitted olives (250 mL)

1 tbsp olive oil (15 mL)

1 tsp each salt and fresh cracker pepper (5 mL)

2 cups quinoa, cooked as per package directions 500 mL

⅓ cup finely chopped parsley (80 mL)

‍