Autumnal Vegetable Quinoa

Place the sweet potato, eggplant and red onion on the prepared oven tray. Toss in the olive oil and cumin. Season generously with salt and pepper. Add the garlic cloves to the tray and cook in the oven for 30 minutes or until the vegetables are tender and golden.

Meanwhile, place the quinoa into a fine sieve and rinse it with cold tap water. Add the quinoa and vegetable stock powder to a medium saucepan with double the amount of water and bring to the boil. Cover and reduce to a medium-low heat. Simmer gently for 12 minutes or until the quinoa is tender and liquid is absorbed. Drain if any liquid remains and fluff with a fork. Stir through the lemon zest and juice.

Stir the roast vegetables, parsley and roasted almonds through the quinoa. Season to taste.

Squeeze the roasted garlic flesh into the yoghurt and stir to combine.