Roast Vegetables With Quinoa |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Quinoa is a great high protein grain this makes a fantatic main veggie course or a side dish with some kind of protein. Ingredients:
8 tablespoons olive oil |
1 medium white onion, chopped |
2 garlic cloves, crushed |
400 g quinoa, rinsed and drained |
500 ml vegetable stock |
20 baby plum tomatoes |
12 baby courgettes |
1 large yellow pepper |
2 medium red onions, sliced |
1 tablespoon lemon juice |
1 teaspoon balsamic vinegar |
1/2 teaspoon cinnamon |
2 tablespoons fresh mint |
Directions:
1. Heat 2 tbsp of the olive oil and soften the white onion over a low heat add the garlic and stir.
2. Add the quinoa to the onion and mix well, add the stock. Bring to the boil and simmer for 20 minutes.
3. Heat oven to 180C/350F.
4. Halve the tomatoes and toss in the oil. Season and roast for 15 minutes. when cooked drizzle with the vinegar.
5. Slice courgettes lengthways into 4. Deseed and slice the pepper. Heat 2 tbsp of the oil in a griddle pan and cook over a medium heat for 15 minutes turning once.
6. Heat the last two tbsp oil and cook the onions over a low heat until they begin to brown sprinkle on cinnamon and mix well.
7. Combine all ingredients in a large bowl and serve topped with feta if desired.
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