Roast Vegetable Quinoa

• 1 red pepper, diced into small cubes
• 1 zucchini, diced into small cubes
• ½ an eggplant, diced into small cubes
• 1 tbsp harissa paste
• 1 tsp garlic powder or finely chopped garlic
• 120g quinoa, rinsed
• 360ml vegetable stock
• 2 spring onions, chopped
• 1 tbsp tomato puree
• To serve: fresh corriander, chopped

INSTRUCTIONS

1. Preheat the oven to 200C / 390F.
2. Mix the veg with the harissa paste and garlic powder so it’s well coated. Roast for 20-30 minutes until slightly browned.
3. Meanwhile, cook the quinoa by adding it to a saucepan with the vegetable stock. Cook on a simmer for approximately 15-20 minutes, until it’s absorbed all the liquid.
4. Add to a serving bowl and fluff with a fork. Stir in the spring onions and tomato puree.
5. Once the vegetables are cooked, stir them into the quinoa, along with the chopped coriander.
6. You can serve straight away for a hot meal or keep it in the fridge for a cool salad.