Thursday, 15 November 2012

quinoa with fennel roasted veg

Those who know me know I am all about colour.  I can't get enough of it, be it in my wardrobe or on a plate.  I am also all about making things look pretty and nothing pleases me more than a well presented plate of food.

I have recently been inspired by the beautiful colours and photography on LaTartineGourmande

I'm very lucky to have a husband who's ultimate weakness is food, and will eat pretty much whatever I put in front of him (even if it contains only veggies and an earthy grain/seed).  This dish is one of our mid-week staples - a real favourite when detoxing, and with quinoa being the super food of all super foods, it's truly nutritious and need I say, delicious. 

It's high protein properties make this a meal on its own, but it would also be good served as a side to either a roast chicken or baked salmon.

I personally love quinoa or 'keenwa' as its pronounced and ever since our time in Peru can't get enough. 

Serves 4

 You'll need:
  • 1 red onion, sliced into wedges
  • 2-3 carrots, chopped with skin on
  • 2-3 cloves garlic, with skin on
  • 1 aubergine
  • 1 courgette, sliced at an angle
  • 1 punnet cherry tomatoes
  • 1 fennel bulb, sliced
  • 5 sweet bell peppers (or 2 regular peppers)
  • 3 Tbs olive oil
  • 1 cup quinoa
  • 1 1/2 cup boiling water
  • salt and pepper to taste

1) Put water in a pan and bring to boil.  Add quinoa and boil for approx 15 mins or until it loosens
2) Put all the veggies, chopped up on a baking tray with the olive oil and seasoning and bake in a pre-heated oven of 180 degrees for approx 25-30 minutes.  Keep checking them so they don't burn and shake to turn the veggies around to cook evenly throughout.
3) Serve the veggies on a bed of quinoa and enjoy.

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