Roast Vegetables with Quinoa

Thank you, Joaquin Phoenix. Why, you ask? When I initially read about quinoa, the only way I could remember the correct pronunciation was by saying this sentence: would Wah-keen like some keen-wah? See? It works! So, thank you Mr Phoenix, brilliant actor and moderately strange human being-slash-space cadet, for preventing major embarrassment when talking to my friends about this super healthy grain seed!

In my attempt to eat more vegetarian dishes, I discovered the deliciousness of roasting peppers, onion, baby tomatoes and carrots, and adding it to sautéed whole tomatoes and beans. This meal is protein-rich, full of goodness, and drenched in yumminess.

• Servings: 4
• Time: 35 minutes total
• Difficulty: easy
• Print

Supplies:

1 yellow, red & green pepper, halved lengthways and deseeded
1 red onion, halved
250g baby tomatoes
3 carrots, peeled & halved lengthways
1 stalk celery, sliced
1 tin red kidney beans, drained
1 tin whole peeled tomatoes
1 teaspoon paprika
1 heaped teaspoon garlic
1 tablespoon Greek pesto
1 cup vegetable stock
½ cup quinoa
1 tablespoon lemon juice
1 handful Italian parsley
Olive oil
Salt

Making it happen:

1. Preheat your oven to 200°C (400°F). Grill the peppers (skin side up), onion, baby tomatoes and carrots for 15-20 minutes until the peppers have blackened. Set aside for 5 minutes to cool.

 

 

2. While the roasted veggies are cooling, drizzle the olive oil (just enough to cover the surface) into a large pan over medium heat and pour in the drained red kidney beans and tinned tomatoes. Add the celery, paprika, garlic, lemon juice and Greek pesto, and simmer.

 

3. While the above is simmering, peel and slice the peppers and slice the carrots, adding them to the pan. Simmer for 5 minutes.

 

 

4. Rinse the quinoa in a sieve under cold water. Pour the vegetable stock and quinoa into the pan, and bring to a boil. Turn down the heat to medium-low and simmer for 15 minutes until the quinoa is cooked.

 

5. Garnish with Italian parsley.