Everyday cooking
Roasted vegetable quinoa
Golden vegetables with a lemon tahini dressing.
- Preparation
- 15 min
- Cooking
- 30 min
- servings
- 2
Ingredients
- 140 g quinoa
- 1 courgette
- 1 pepper
Ingredients
2 servings
- 140 g quinoa
- 1 courgette
- 1 pepper
- 1 red onion
- 240 g drained cooked chickpeas
- 1 tbsp olive oil
- 25 g tahini
- 1 tbsp lemon juice
- ¼ tsp salt
Let’s cook
- Heat the oven to 200°C. Cut vegetables into 2 cm chunks. Toss with oil and salt on a baking tray.
- Roast for 30 minutes, turning halfway. Add rinsed chickpeas for the final 10 minutes.
- Rinse quinoa and cook following the packet instructions, draining if needed.
- Mix tahini with lemon juice and 2–3 tbsp water. Serve quinoa with vegetables and dressing.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.