2 Bell Peppers
2-3 Courgettes
1 Red Onion
2 Tomatoes
10 Mushrooms
Olive Oil
2 tbsp Paprika
1/2 tsp Ground Coriander
1/2 tsp Cumin
1/4 tsp Cayenne
1/4 tsp Cinammon
1 tbsp Honey
Pinch Salt and Pepper
1/2 Cup Quinoa
3/4 Cup Chicken Stock
Preheat oven to 450°F.
Roughly chop vegetables into bite size pieces. Toss vegetables in spices, oil, and honey and arrange on baking tray. Roast for 30-45 mins until partly caramelised. Remove from oven.
Combine quinoa and stock in saucepan, being to boil, then lower heat and let simmer until all stock is absorbed. Do not remove lid. When quinoa is cooked, combine with the cooked vegetables in a serving bowl and serve.
2-3 Courgettes
1 Red Onion
2 Tomatoes
10 Mushrooms
Olive Oil
2 tbsp Paprika
1/2 tsp Ground Coriander
1/2 tsp Cumin
1/4 tsp Cayenne
1/4 tsp Cinammon
1 tbsp Honey
Pinch Salt and Pepper
1/2 Cup Quinoa
3/4 Cup Chicken Stock
Preheat oven to 450°F.
Roughly chop vegetables into bite size pieces. Toss vegetables in spices, oil, and honey and arrange on baking tray. Roast for 30-45 mins until partly caramelised. Remove from oven.
Combine quinoa and stock in saucepan, being to boil, then lower heat and let simmer until all stock is absorbed. Do not remove lid. When quinoa is cooked, combine with the cooked vegetables in a serving bowl and serve.
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