Roasted Root Veggies with Quinoa

This flexible recipe is such a great way to use up random root veggies hiding in the fridge or pantry to create a super nutritious and nourishing meal!

Variation 1: Pumpkin, sweet potato & garlic with white quinoa, served on a bed of rocket.


Ingredients:

  • 2-3 cups of diced root vegetables (carrot/pumpkin/sweet potato/beetroot etc)

  • 8 garlic cloves, halved

  • 2 tbsp extra virgin olive oil

  • 1 tsp smoked paprika

  • 1 cup quinoa

To serve:

  • Rocket or baby spinach

  • 1-2 tbsp pine nuts


  1. Dice and roast up your favourite vegetables with a good dash of extra virgin olive oil and sprinkle of smoked paprika (I used butternut pumpkin, sweet potato and a handful of peeled garlic cloves - but any pumpkin, root veggies, beetroot and even mushrooms work really well)

  2. Cook 1 cup of quinoa whilst the veggies roast (remember to rinse quinoa before cooking to remove the saponins).

  3. Stir the quinoa into the roast veggies (in the pan they were roasted in so that the quinoa absorbs all of the oil).

  4. Drizzle with extra olive oil if required & mash slightly with a fork to blend the flavours together

  5. Serve with rocket or any other salad greens, plus a sprinkle of pine nuts if you have any!


Variation 2:

Roasted beetroot, carrot & mushroom with tri-colour quinoa. Topped with feta and pine nuts and served on baby spinach and rocket.


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