HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Vegetable Quinoa
topBanner
Roasted Vegetable Quinoa

Roasted Vegetable Quinoa

Read more

Some people say good food is a religious experience; others liken it to an old friend. With a dish this rich and colourful as this, your inner artist is sure to be satisfied. Grab a bite if you can bear to sully your masterpiece.

Tags:Under 30 MinutesVeggie
Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

300 g

pumpkin

2

baby eggplant

1

red onion

120 g

HelloFresh Cumin & Coriander Spice Mix

1

quinoa

1 bunch

lemon

1 bunch

mint

1 tbs

coriander

1 tub

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 tbs

yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2130 kJ
Fat38.2 g
of which saturates1.4 g
Carbohydrate65.4 g
of which sugars20.5 g
Dietary Fibre0 g
Protein18.9 g
Sodium39 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Pot
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 200°C/180°C fan forced. Line an oven tray with baking paper.

2

To prepare the ingredients, cut the pumpkin (peeled) and baby eggplant into 2 cm cubes. Cut the red onion into wedges and roughly chop the mint and coriander. Zest and juice the lemon.

3

Place the pumpkin, baby eggplant and red onion on the prepared oven tray. Toss in the olive oil and the HelloFresh Cumin and Coriander Spice Mix. Season generously with salt and pepper. Cook in the oven for 20 minutes or until the vegetables are tender and golden.

4

Meanwhile, place the quinoa into a fine sieve and rinse it with cold tap water. Add the quinoa to a pot 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. Drain if any liquid remains and fluff with a fork. Stir through the lemon zest and juice.

5

Stir the roast vegetables, mint, coriander and pine nuts through the quinoa.

6

To serve, divide the roasted vegetable quinoa between bowls and drizzle with the natural yoghurt.