Roast veggie quinoa

15/20 minutes

• This is a quick, yummy lunch and great for making in advance in bulk to eat throughout your busy week.

• Quinoa is an excellent naturally gluten free option which is low carbohydrate and high protein.

• You can upgrade the protein content even further with some beans, chickpeas or red lentils.

Ingredients

1. 1 aubergine

2. 1 courgette

3. 3 red peppers

4. 2 onions

5. 4 large garlic cloves

6. basil & oregano

7. juice from 2 limes

8. 4 tbsp olive oil

9. 1 tsp cumin

10. 2 tbsp tomato puree

11. 1 clove garlic

Directions

1. Chop the first 5 ingredients

2. Add to a large oven proof dish

3. Drizzle with some olive oil and some herbs (basil and oregano)

4. Bake in the oven at 190c / 375f / 170 fan for 50 minutes (stir half way through)

5. Mix with around 4 cup fulls of cooked quinoa.

6. For the dressing, add the lime juice to the olive oil then add in the cumin, puree and garlic.

7. Drizzle over the dish and enjoy hot or cold (can be stored in jars in fridge for a quick desk snack where required).
   

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Notes

• I ‘love’ my garlic but if you have some kissing planned tonight, reduce garlic by half.

• Double the quinoa to keep some spare for other dishes during the week (store in Tupperware)

• Optional extras (if lurking in fridge) are cherry tomatoes and mushrooms.