Roasted Vegetable Quinoa
serves about 4
Ingredients
for the roasted vegetables:
1 medium sweet potato
1 courgette
1 carrot
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
Method
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.
