Roast veg with quinoa

Total Time
Ideal for a Picnic.
  • 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
  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.

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