Easy roast vegetables with currants, coconut and quinoa

Here’s an easy mid-week dinner or lunch to go. It’s a variation of one of the first quinoa salads I taught way back in 2000, a lifetime ago it seems and yet quinoa just keeps on keeping on! Photographer Nelly le Comte and I develop, style and shoot food for all occasions

 

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Easy roast vegetables with currants, coconut and quinoa


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  • Author: Samantha Gowing
  • Total Time: 25 minutes

Description

Serves 4 as a side


Ingredients

Scale

1/4 Jap pumpkin, skin off, seeds discarded and roughly chopped
1 large sweet potato, peeled and roughly chopped
8 chat potatoes, peeled and quartered
2 cloves garlic, peeled and roughly chopped
2 long red chillies, seeded and roughly chopped
4 sprigs fresh thyme
2 teaspoons dried sumac
1 dessertspoon butter
1 cup white quinoa
1 cup water
1/2 cup currants
1 tablespoon shredded coconut
1/2 cup fresh sunflower sprouts
Salt and pepper


Instructions

  1. Preheat oven to 180 C.
  2. Line a baking tray with paper.
  3. Scatter chopped vegetables, garlic, chilli and thyme on baking tray.
  4. Dust with sumac. Add butter in dollops around the vegetables. Place in oven and roast for 45-50 minutes or until all vegetables are tender Toss once or twice while roasting
  5. Place quinoa in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer gently until all the liquid has been absorbed. Cover with a tea towel to absorb excess moisture and set aside
  6. Removed cooked vegetables from the oven and transfer to a large mixing bowl
  7. Add cooked quinoa, currants, coconut and sunflower sprout and combine gently. Transfer to a serving platter, season with salt and pepper and serve.
  • Prep Time: 25 mins

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Easy roast vegetables with currants, coconut and quinoa

 

 

 

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