Roast veg with quinoa
7
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 2 • Difficulty: Easy
Ideal for a Picnic.
Ingredients
Red pepper
1 medium
Onion
1 medium
Carrots, raw
1 medium
Courgette
1 medium
Garlic
4 clove(s)
Calorie controlled cooking spray
4 spray(s)
Quinoa, Dry
150 g
Rocket
15 g
Parsley, fresh
15 g
Fat Free Natural Fromage Frais
1 tablespoon(s)
Cucumber
30 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. 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.
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