Monday, 20 June 2016

Moroccan quinoa and vegetable bake

This simple vegetable and quinoa bake can be made a day or so in advance of cooking, and makes a very simple and tasty side dish.  It's syn free and contains lots of speed food on Slimming World too.

I had lots of veg and bits and bobs to use up in the fridge, so feel free to change any of the veg to suit what you have.  The Moroccan spice mix gives it a bit of a spicy heat, so feel free to adjust quantities up or down according to your taste.

This recipe easily serves 4-6 as a side dish.  I saved half for the next day's meal, when it tasted even nicer.

Ingredients


One red, yellow and green pepper, cut into bite size pieces
Two courgettes, cut into 1cm thick slices
One tin chickpeas
Two sweet potatoes, diced
Small butternut squash, diced (I cheated and bought prepared squash and sweet potato)
Two tins plum tomatoes
One tablespoon harissa spice mix (I use Barts)
Approx four tablespoons dried quinoa, rinsed

Method

Put all the veg with the quinoa in a large roasting tin and mix through.  Add the rinsed quinoa and Moroccan spices and stir through again. You could cover this with cling film and put in the fridge for tomorrow at this stage.


Bake for around 30 mins at 200 degrees, turning everything over half way through. Check everything is cooked through, but the veg still has a little 'bite' before serving.  It may need another 10 mins or so in the oven.


Easy peasy, tasty and filling.  Perfect!  I'd love to know if you have a go at this..

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