Gluten-free roasted vegetable & harissa quinoa
200 g, peeled and cut into chunks
1 small, red, cut in wedges
1 medium, deseeded and quartered
Pickled Beldi Lemons
20 g, preserved lemons - optional
1 portion(s), a good handful
- Preheat the oven to 160°C, fan 180°C, gas mark 3. Place the butternut, onion and pepper in a roasting tin so that they all sit in 1 layer, drizzle over the olive oil and toss to mix. Roast for 30 minutes until they have softened and are just charred.
- Place the quinoa in a small pan, cover with 350ml boiling water and simmer uncovered for 15-20 minutes until the grain has softened. Drain any excess water.
- Toss the vegetables into the quinoa and stir in the harissa, preserved lemon (if using) and rocket leaves. Serve warm or cool.