Roasted Vegetable Quinoa
A fabulous summer salad, great as a side dish served with salmon or chicken or as part of a big BBQ feast! By Sinead Knight
- 60g dry quinoa per person (found alongside lentils, rice, couscous in the supermarket)
- 1 pint of chicken / vegetable stock
- 1 handful of diced vegetables per person (I like to use butternut squash, courgette, red pepper, red onion and broccoli but you can use whatever there is in your fridge)
- 1 tablespoon of frozen peas per person
- 1 tablespoon olive oil
- 2 -3 cloves of garlic (crushed)
- Salt and pepper to taste
- Set the oven to 230 C (gas mark 7) and line a baking tray with tin foil.
- Pour half of the olive oil on the foil and spread out the non-frozen chopped veggies (they should be quite small pieces but not so small that they will burn quickly).
- Scatter the crushed garlic over the veggies and drizzle the remaining olive oil over the top. Add plenty of salt and pepper.
- Pop the tray in the oven for 30 minutes, or until the vegetables are roasted and have a slight crisp.
- Meanwhile, rinse the quinoa in a sieve until the water runs clear and put it in a saucepan.
- Add the stock and bring to the boil and then simmer for 20 minutes, until the quinoa is soft with a little bite.
- Drain the quinoa and put it back in the empty saucepan. Stir in the roasted vegetables and the frozen peas until they are defrosted.
- Serve immediately for a hot side dish, or cover and refrigerate to serve as a part of a salad.
Sometimes instead of using stock, I cook the quinoa in water and add sweet chilli sauce when stirring in the cooked vegetables.
You can also add cooked chicken chunks – perfect for packed lunches.