Roast Vegetables with Quinoa

Quinoa veggies 7Thank 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.

Roast Vegetables with Quinoa

  • Servings: 4
  • Difficulty: easy
  • Print

Supplies:

Quinoa roast veg 11 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:

Quinoa roast veg 21. 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.

 

 

Quinoa roast veg102. 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.

 

Quinoa roast veg 33. While the above is simmering, peel and slice the peppers and slice the carrots, adding them to the pan. Simmer for 5 minutes.

 

 

Quinoa roast veg 54. 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.

 

Quinoa roast veg 65. Garnish with Italian parsley.

Monthly Mystery Munchies: Chilli Con Carne

So much excitement here! Ann over at Grubbs n Critters suggested that we do a monthly collaboration whereby one of us chooses a theme or a few ingredients and we each cook a surprise dish and link to the other’s blog without knowing what the other has cooked. I happily accepted this challenge because it’s fun and Ann is a fantastic cook and story-teller! Thank you, Ann, for suggesting this challenge, and here’s to many more!

This month I chose a Mexican theme because I love Mexican. I mean I am obsessed with chillies! Also, it’s Cinco de Mayo on 5 May so I thought this was an appropriate time to do this theme.

Chilli Con Carne is hands down one of my top three favourite meals, both to cook and eat. It’s absolutely delicious. The inviting fragrant aroma of cumin and other herbs and spices mixed with the tangy taste of chillies, onion and garlic, simmered with tomatoes, ground beef and red kidney beans, makes for a mouth-watering food festival of flavour like none other. I’ve been cooking this recipe for years and the serving choices are plenty. My personal favourite is to top it with sour cream and wrap it in a tortilla. The Husband prefers it another way. You have the option of serving it in tacos, tortillas or with plain or spicy rice. Topping it with a smattering of guacamole is also a firm favourite. My ideal serving is to wrap it in a tortilla, drop a dollop sour cream on it, add a smidgen of guac and cheese and fold it up into one flavorful (and moreish) tortilla.

Stock up on these ingredients, pour yourself a margarita and get cooking! Olé!

Chilli con carne ing500g beef mince
1 onion, thinly sliced
2 garlic cloves, thinly sliced (or 1 teaspoon crushed garlic)
2 chillies, sliced, seeds in
500g baby tomatoes, halved
1 x 400g tin whole peeled tomato
1 x 50g tomato paste
1 x 400g tin red kidney beans
1 teaspoon salt
1 teaspoon fine black pepper
1 teaspoon oregano
1 teaspoon parsley
Canola oil

Chilli con carne 1 2

Thinly slice the onion, chillies and garlic if you’re using garlic cloves, and heat about two tablespoons of oil on medium heat. You can also use minced garlic, one heaped teaspoon. Add the onion and garlic to the heated oil and fry until soft and translucent, about three to five minutes.

 

 

 

Chilli con carne 2 2

Once the onions are soft, add the cumin and paprika and fry for 2 minutes. Mix in the mince and tomato paste and fry on medium heat until browned, about five minutes. If you’re using a gas hob, fry on medium-low. Add the herbs, salt and pepper and simmer for five minutes.

 

 

 

Chilli con carne 3 2

Pour in the tinned and fresh tomatoes and red kidney beans, cover and bring to a boil, then uncover and simmer on medium-low for 20 minutes. Serve with sour cream, guacamole or cheese (or all three!) in tortillas, tacos or with rice.

 

 

 

CCC 5 2