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
Easy roast vegetables with currants, coconut and quinoa
- 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
- Preheat oven to 180 C.
- Line a baking tray with paper.
- Scatter chopped vegetables, garlic, chilli and thyme on baking tray.
- 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
- 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
- Removed cooked vegetables from the oven and transfer to a large mixing bowl
- 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
