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Quinoa with spicy roasted vegetables

I love quinoa as it’s very versatile and very healthy. This quinoa with spicy roasted vegetables can be made with leftover roasted vegetables too - in which case just fry some chopped onion and garlic, then add the spices for a minute or so  and mix in the roasted veggies to warm through. This dish can be eaten warm or cold - so it’s ideal for parties and picnics, or as a healthy vegan lunch or just as a side dish. Enjoy!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g quinoa
  • ½ red onion
  • 2 cloves of garlic
  • 2 sweet potatoes
  • 1 courgette
  • 1 red pepper
  • 1 jalapeno pepper
  • 2 Tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chilli flakes
  • ½ tin red kidney beans
  • ½ small tin sweetcorn
  • 2 Tbsp chopped coriander
  • Juice of 1 lime

Method
 

  1. Turn on the oven, setting the temperature to 180°C.
  2. Dice the sweet potatoes, courgette and red pepper. Scatter them into a roasting tray. Add the garlic and the onion (unpeeled). Add the jalapeno pepper (as whole).
  3. Mix the oil with cumin & coriander powder, then toss with the chilli. Pour this over the vegetables and toss well. Season with salt and pepper and bake for about 30 minutes, until tender. Mix in the sweetcorn and kidney beans and roast for 5 more minutes.
  4. Meanwhile, cook the quinoa according to the packet instructions, then drain and keep warm in the pan, under a lid.
  5. When the vegetables are done, transfer them to a large mixing bowl, including the cooking juices. Discard the skin of the garlic and onion, then chop their flesh finely. Add these to the bowl.
  6. Chop the roasted jalapeno (seeds can be removed, if you want the dish to be mildly spicy) and add to the bowl.
  7. Squeeze in the lime juice, add the chopped coriander leaves and toss well. Taste and adjust the seasoning and heat to your liking.