Roasted Vegetable Quinoa with Yoghurt

Place the sweet potato, baby eggplant and red onion on a lined oven tray. Toss in the olive oil and season generously with salt and pepper. Cook in the oven for 20 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 to a medium saucepan with the water and the vegetable stock 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 then fluff with a fork. Stir through the lemon zest and juice.

Stir the roast vegetables, coriander and slivered almonds through the quinoa.