PREP: 10 MINS
COOK: 35 MINS
1 Red Pepper
2oz Mange Tout
1 Red Onion
1oz Fresh Basil
2 Cloves of Garlic
2 tbsp Olive Oil
1 tsp Vegetable Stock Powder
Salt and Pepper
Preheat oven to 200°C, 400°F, chop pepper, onion, tomato and mushrooms into bite size pieces, toss with half the olive oil and the finely chopped garlic and cook on a baking tray for 15 minutes, the more space around the ingredients the better they will cook.
In the meantime rinse the dried quinoa under a cold tap, this removes the bitterness, then add to a saucepan with double the water and bring to a boil, add the stock powder and a pinch of salt and simmer for 10-15 minutes or until the water has been absorbed by the quinoa, then fork it through to fluff it up.
Have a look at the vegetables in the oven toss around and put back in for a further 5-10 minutes, or until cooked. Serve with a sprig of fresh basil and a dash of olive oil.
|Calories||Calories from fat||Total fat||Saturated fat||Trans fat||Cholesterol|
|Sodium||Potassium||Total carbs||Dietary fibre||Sugars||Protein|
|Vitamin A||Vitamin C||Calcium||Iron||-||-|
|Very low in sodium||Very high in magnesium||Very high in phosphorus||High in vitamin A||Very high in vitamin B6||Very high in vitamin C|