Quinoa With Roasted Vegetables & Tahini Dressing

Quinoa With Roasted Vegetables & Tahini Dressing

DifficultyIntermediateYields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 100 g quinoa
 200 ml veggie stock
 2 tbsp coconut oil
 1 white onion, cubed
 2 cloves garlic, crushed
 1 sweet potato
 5 florets broccoli, halved/quartered if the stem is bigger than your pinky finger
 1 red pepper, cubed
 1 carrot, halved and sliced
 100 g garden peas
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp dried oregano
 1 tsp ground turmeric
 0.50 tsp ground cinnamon
 1 tbsp tahini
 0.25 lemon, juiced

1

Preheat the oven to 190C/375F with a roasting tray and the coconut oil inside,

2

In a bowl, add the cumin, coriander, oregano, turmeric and cinnamon and mix them all together,

3

Add the garlic, onion, sweet potato, broccoli, red pepper and carrot into the roasting tray,

4

Sprinkle the spice mixture over the vegetables and toss together until everything is nicely coated with the oil and spice mixture,

5

Roast in the oven for 30-35 minutes until all the veg is tender,

Cook the Quinoa
6

While this is happening, put the quinoa and stock into a pot and bring to a boil then turn down to a simmer,

7

Simmer for 15-20 minutes until the quinoa is cooked though - the whole ball of quinoa turns from white to a more transparent colour and they will be nice and soft to eat,

Make the tahini dressing
8

Mix the lemon juice and tahini together, keep stirring and gradually add little amounts of water until the dressing is a nice, runny consistency,

Put it all together
9

When everything has finished cooking, drain the quinoa well and add it into the roasting tray with the veg, mixing together well

10

Empty the mixture onto a plate or bowl and drizzle the tahini dressing over everything,

11

Enjoy!

Ingredients

 100 g quinoa
 200 ml veggie stock
 2 tbsp coconut oil
 1 white onion, cubed
 2 cloves garlic, crushed
 1 sweet potato
 5 florets broccoli, halved/quartered if the stem is bigger than your pinky finger
 1 red pepper, cubed
 1 carrot, halved and sliced
 100 g garden peas
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp dried oregano
 1 tsp ground turmeric
 0.50 tsp ground cinnamon
 1 tbsp tahini
 0.25 lemon, juiced

Directions

1

Preheat the oven to 190C/375F with a roasting tray and the coconut oil inside,

2

In a bowl, add the cumin, coriander, oregano, turmeric and cinnamon and mix them all together,

3

Add the garlic, onion, sweet potato, broccoli, red pepper and carrot into the roasting tray,

4

Sprinkle the spice mixture over the vegetables and toss together until everything is nicely coated with the oil and spice mixture,

5

Roast in the oven for 30-35 minutes until all the veg is tender,

Cook the Quinoa
6

While this is happening, put the quinoa and stock into a pot and bring to a boil then turn down to a simmer,

7

Simmer for 15-20 minutes until the quinoa is cooked though - the whole ball of quinoa turns from white to a more transparent colour and they will be nice and soft to eat,

Make the tahini dressing
8

Mix the lemon juice and tahini together, keep stirring and gradually add little amounts of water until the dressing is a nice, runny consistency,

Put it all together
9

When everything has finished cooking, drain the quinoa well and add it into the roasting tray with the veg, mixing together well

10

Empty the mixture onto a plate or bowl and drizzle the tahini dressing over everything,

11

Enjoy!

Quinoa With Roasted Veg & Tahini Dressing

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