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City of Portland
Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free

150 grams quinoa
1 red onion cut into wedges
2 sweet red peppers, deseeded and thickly sliced
6 baby parsnips, halved lengthways
175 grams baby carrots
2 tbsp olive oil
1 tbsp balsamic vinegar
30 grams fresh chopped coriander
1 salt & pepper to taste


Preheat the oven to gas 6 / 200C / 400F Put the vegetables into a roasting tin, coat with the oil and season. Roast for 25 - 30 minutes or until tender, turning once Meanwhile, rinse the quinoa then place in a pan of boiling water, 400ml is enough. Simmer for around 15 minutes until soft and fluffy then drain any excess water away Stir the vegetables into the quinoa and let stand covered for 10 minutes Stir in the balsamic, 3/4 of the chopped coriander and season to taste Serve and garnish with the remaining coriander

Source: cookpad.com