Photo of Gluten-free roasted vegetable & harissa quinoa by WW

Gluten-free roasted vegetable & harissa quinoa

Points® value
Total Time
40 min
10 min
30 min
This meal is suitable for the Gluten Free diet; but with some of the ingredients used please do make sure you check the product labels – sometimes a little stock cube, soy sauce or even ketchup can contain gluten.


Butternut Squash

200 g, peeled and cut into chunks


1 small, red, cut in wedges

Red pepper

1 medium, deseeded and quartered

Olive Oil

1 teaspoon(s)

Quinoa, Dry

60 g

Harissa paste

1 tablespoon(s)

Pickled beldi lemons

20 g, preserved lemons - optional


1 portion(s), a good handful


  1. 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.
  2. 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.
  3. Toss the vegetables into the quinoa and stir in the harissa, preserved lemon (if using) and rocket leaves. Serve warm or cool.