Autumnal Vegetable Quinoa
with Roasted Almonds
This fantastic blend of textures and flavours will have everyone raving about your culinary capabilities! This dish boasts an array of produce from toasted almonds to creamy Greek yoghurt which comes together scrumptiously and is guaranteed to fill you up and leave you satisfied.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
1
baby eggplant
½
red onion
½ tbs
cumin
2 clove
garlic
½ cup
quinoa
½ tbs
vegetable stock
1
lemon
1 bunch
parsley
¼ cup
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
½ tub
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan forced. To prepare the ingredients, peel the sweet potato and cut into 2 cm cubes. Cut eggplant into 2 cm cubes. Cut red onion into wedges and unpeel the garlic leaving whole. Rinse the quinoa. Zest and juice the lemon and roughly chop the parsley.
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.
To serve, divide the roasted vegetable quinoa between bowls and drizzle with the garlic yoghurt.
