150g quinoa (dry weight)
2 garlic cloves
1 red pepper, sliced
1 zucchini, in small chunks
1 small red onion, finely diced
½ tsp dried chilli flakes (optional)
40g parmesan – finely grated (vegans can use nutritional yeast as an alternative)
2 tbsp olive oil
500ml reduced salt vegetable stock
Black pepper to taste
1. Preheat the oven to 180˚C.
2. Heat half of the oil in a saucepan and add the garlic and quinoa. Stir for a couple of minutes. Cover with the vegetable stock. Bring to the boil and then reduce to a medium heat, cooking for around 10-12 minutes (until quinoa becomes clear) and adding more stock if needed.
3. In the meantime, put the vegetables in a roasting tray, sprinkle with chilli flakes and drizzle with the remaining olive oil. Cook in the oven for around twenty minutes until soft and beginning to brown (stir halfway through).
4. Add the roasted vegetables to the quinoa and stir in the parmesan.
5. Serve with a side salad.