Roasted Quinoa

Ingredients

1 tbsp olive or sunflower oil

100g quinoa

225-250ml water

200g asparagus spears, cut into 2cm lengths keeping the tips in tact

100g cherry tomatoes

2 red peppers - Chopped to chunky strips

100g green beans, trimmed and cut into 3 cm lengths

whole a lemon for juicing

pinch of salt

Teaspoon of fennel seeds

Handful of rosemary

2 tbsp fresh flat parsley and mint, roughly chopped

Optional: 1-2 tbsp toasted pinenuts and pumpkin seeds

To serve: salad leaves, pea shoots or watercress

Serves 4



Method

  1. Preheat oven to 180

  2. Rinse the quinoa.

  3. Heat 1 tablespoon of olive or sunflower oil in a saucepan and add the quinoa, stir continuously, and fry until the quinoa begins to toast a little and smell nutty.

  4. Add 225ml water to the quinoa, with half the lemon juice and a pinch of salt.

  5. Bring to the boil, then simmer with a lid on for about 15 minutes, until all the liquid is absorbed and the quinoa grain has burst. You may need to add a little extra water if it evaporates too quickly.

  6. Turn the heat off keeping the lid on for a few minutes. Then fluff up the quinoa with a fork.

  7. Meanwhile, add all veg to a large baking tray. Add a good dash of sunflower oil. Add sea salt, rosemary, fennel seeds and cherry tomatoes.

  8. Give the tray a gentle mix to allow oil to infuse. Add veg to oven and bake for 15-20 minutes until roasted.

  9. Add salt and oil where necessary

  10. Once the quinoa and veg are cooked, combine in a large serving bowl.

  11. Add half lemon juice, parsley, mint, toasted pinenuts and pumpkin seeds.

  12. Serve with salad leaves and sprinkled with the toasted pine nuts and pumpkin seeds


Variations

Quinoa can be cooked as a pilaf, mixed with roasted nuts and seeds or topped with fried onions and garlic. Quinoa can be either used in salads or stir-fries, or added to stews and soups. Alternatively add extra fresh herbs and chopped red onion to make a simple tabouleh.

Other ideas for quinoa are to “pop” it in butter like popcorn, or use it as a stuffing for vegetables. It goes particularly well with roasted vegetables, spicy dishes, and fresh herbs.

This dish can be served with a chilli or stew, as a salad or warm with roasted vegetables.


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Josh LipscombeComment