Gluten-free roasted vegetable & harissa quinoa
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Butternut Squash
200 g, peeled and cut into chunks
Onion
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
Rocket
1 portion(s), a good handful
Instructions
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.
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