Roast veg with quinoa

7
Total Time
1hr
Prep
15 min
Cook
45 min
Serves
2
Difficulty
Easy
Ideal for a Picnic.

Ingredients

Red pepper(s)

1 medium, deseeded and chopped

Onion(s)

1 medium, peeled and chopped

Carrots, raw

1 medium, peeled and chopped

Courgette

1 medium, sliced

Garlic

4 clove(s), skins on

Calorie controlled cooking spray

4 spray(s)

Quinoa, Dry

150 g

Rocket

15 g

Parsley, fresh

15 g

Fat Free Natural Fromage Frais

1 tablespoons

Cucumber

30 g, roughly chopped

Instructions

  1. Preheat the oven to gas mark 6/200°C/fan oven 180°C. Place all the prepared vegetables and garlic cloves in a roasting tin, season, spray with cooking spray and roast for 30 minutes. Remove the garlic and stir the vegetables in the tin. Cook for a further 15 minutes.
  2. Meanwhile, cook the quinoa according to the packet instructions.
  3. To make the pesto, squeeze the roasted garlic cloves out of their skins into a blender. Add the rocket, parsley, fromage frais and cucumber and blend until smooth.
  4. Divide the quinoa between 2 plates, top with the roasted vegetables and spoon over the pesto to serve.
  5. Eat it al fresco: Pack the quinoa and vegetables into a tub and keep the rocket pesto in a separate tub. Store them into the fridge for up to 24 hours and take them in a cool bag when you go on a picnic. Add the pesto just before serving.

Start eating better than ever!