Roasted Vegetable Quinoa

Serves 2

200g Quinoa

1 Red Onion

1 Carrot

1 Pepper

1 pack of cooked French Beans

Basil/Mint/Coriander /Thyme

Unfortunately, quinoa seems to be an underrated and relatively unheard of ingredient. Similar to couscous, it is a highly nutritional seed, and an excellent source of protein. It contains a balanced set of the amino acids, which are vital for muscle and cell repair. It is also ideal for those who suffer from food intolerances as it is gluten and dairy free. This basic recipe can be adapted to your preferences, or what’s left in the fridge.  For example, you could add prawns, ham or cheese to make it more substantial. It keeps well in the fridge for several days, so save yourself time by making a large batch for more than one meal.

Preheat the oven to 200C/400F. Cook the quinoa according to the instructions on the packet. Meanwhile, chop all the vegetables (except the beans) into bite size pieces, place in a roasting tin and sprinkle with salt, pepper, olive oil, Worcestershire sauce, paprika and the thyme leaves. Roast for 40 minutes, until completely cooked and starting to brown. Remove the vegetables from the oven, combine with the quinoa  and the french beans. Season to taste. Allow to cool. Finely shred the herbs (if you wish) and stir through the quinoa salad. If you are using prawns or meat, it is best to add these to each individual portion you make, to ensure they remain fresh.

Take in a tupperware pot with some fresh salad leaves (rocket or watercress taste particularly delicious).