Quinoa is definitely one of my favourite ingredients to cook with. With a great texture, flavour and beautiful look, it instantly livens up any dish and provides us with a good source of nutrients to eat. My favourite type of Quinoa to use at home is Tricolor Quinoa, as it has a slightly crunchy texture and lovely array of colours. Creating this dish, I decided to use some Tricolor Quinoa and cook it with vegetable stock, kale and peas. Then, I combined them with a mixture of vegetables which I roasted with olive oil and mixed herbs.
After all of these were cooked, I mixed them together and topped them with a tasty dressing made from tahini, lemon juice, extra virgin olive oil, garlic, salt, rice syrup, cumin and cinnamon. The dressing has a nice garlic flavour and lovely balance between the sweetness of cinnamon and rice syrup, and the bitterness of lemon and tahini. The recipe has quite a generous amount of dressing, so you can really enjoy its flavours in the dish.
I think what I love most about this creation is how it feels both comforting and healthy at the same time. After a bowl of this, I instantly feel filled up, re-energised and ready to continue with my day. It’s fairly quick and simple to prepare, so this is one of those classic meals that I love to enjoy on a busy day. I hope you like it!
roasted vegetable quinoa
serves about 4
for the roasted vegetables:
1 medium sweet potato
1 red pepper
1 red onion
1 tbsp olive oil
1 tbsp dried mixed herbs
1/2 tsp salt
freshly ground black pepper, to taste
for the quinoa:
1 cup (190g) quinoa
1 cup (40g) kale
1/2 cup (70g) frozen peas
4 cups (1 litre) water
1/2 tsp vegetable stock powder – I used bouillon
for the dressing:
3 tbsp tahini
2 tbsp extra virgin olive oil
3 tbsp freshly squeezed lemon juice
2 garlic cloves, crushed
1/2 tsp brown rice syrup
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp salt
PREHEAT YOUR OVEN TO 200C / 392 F
1. Peel and chop the sweet potato and carrot. Then chop the sweet potato, carrot, red pepper and courgette into rough chunks/cubes, and slice the onion into narrow wedge shapes. Then, add them into a large baking dish/tray, followed by the olive oil, dried mixed herbs, salt and pepper. Stir them all together, and add them into the oven to cook for about 20-25 minutes.
2. In the meantime, prepare the quinoa. Add the water and vegetable stock into a pan, stir them together and place them onto a medium heat. Bring the water to a boil and add in the quinoa. Then, cook it for the stated time on it’s packet (mine takes around 15 minutes). When there are about 3 minutes remaining for it to cook, add in the kale and peas (the water will have almost gone by this point, but that’s fine).
3. While everything cooks, make the dressing. Add the garlic, tahini, olive oil, lemon juice, brown rice syrup, cinnamon, cumin and salt into a small blender – I used my nutribullet. Blend them all together until smooth and mixed, then set aside.
4. When the quinoa, kale and peas have cooked, remove them from the heat, drain, and pour them into a large mixing bowl. Then, when the vegetables have cooked, remove them from the heat and also add them into the mixing bowl. Mix everything together, and then divide onto plates to serve. Lastly, pour the dressing on top of each to finish.