| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Servings |
people
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Ingredients
- 100 grams Quinoa
- 1 medium Red pepper cut into strips
- 1 medium cougette cut into thick slices
- 1 large Red onion, quarter
- 1 small Small butternut squash peeled and cut into chunks
- 8 Cherry tomatoes leave whole
- 8 Chestnut mushrooms, leave whole
- 5 cloves garlic leave skins on while roasting
- 70 grams Spinach
- 1 tablespoon Harrisa paste
- 25 grams pine nuts
- 1 large handful Chopped Fresh Coriander
- 1 medium fresh lemon
- 1-2 tablespoons Extra virgin olive oil
Ingredients
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Instructions
- Place all cut up vegetables into ovenproof dish – apart from the spinach. Add oil and season. Place in oven on 180C for 30-40 mins.
- Place quinoa in saucepan, with water and follow cooking instructions
- Take roasted vegetables from the oven, remove garlic skins and stir in harissa paste.
- Roast pine nut in a frying pan (no oil added) and cook until slightly browned – about 5-10 mins
- Once cooked, strain quinoa and add to roasted veg – stir thoroughly.
- Add fresh uncooked spinach and stir.
- Scatter over roasted pine nuts, coriander and squeeze over fresh lemon juice
- Serve
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