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Quinoa With Roasted Veg & Tahini Dressing

Yields2 ServingsPrep 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

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


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


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


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


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

Cook the Quinoa

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


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

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

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


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



Nutrition Facts

Servings 2