Roasted Vegetable Quinoa with Yoghurt
You know that fuzzy, warm feeling you get in the pit of your stomach when you feel pure happiness? Well get ready because you’ll feel it with every bite of this delicious combo! And it’s all thanks to the fresh ingredients we’ve carefully chosen. All of this fresh produce is overflowing with the essential nutrients you need to keep kicking on! We’re sure you’re going to enjoy every bite of this warm bowl of deliciousness, just like we have.
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
1
sweet potato
1
baby eggplant
1
red onion
½ cup
quinoa
½ tsp
vegetable stock
1
lemon
½ bunch
coriander
1 tbs
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
½ tub
yoghurt
(Contains: Milk;)
Not included in your delivery
2 tbs
olive oil
1.5 cup
water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato (peeled) and the baby eggplant into 2 cm cubes. Cut the red onion into wedges, and roughly chop the coriander. Lastly, zest and juice the lemon.
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.
To serve, divide the roasted vegetable quinoa between bowls and dollop with the yoghurt.
