Roasted Vegetable and Quinoa with pesto glaze

• Ali

This has become one of my go to recipes when I simply don’t know what to cook. I always have enough vegetables in the fridge to be able to throw something together and as everything else is pretty much a kitchen pantry staple you’re good to go. Increase the quantities to make enough for lunch the next day or for more people.

You can use any vegetables in this fabulously versatile dish meaning that you can make it again and again and it feels like a different treat each time. You could even add half an avocado if serving for lunch the following day and additional seeds for a bit of crunch if you liked.

If you don’t want to make your own pesto then simply use a shop bought pesto and add more olive oil to make a runnier glaze. The fresh shop bought pesto’s tend to be runnier too so if you opt for one of these you may find you don’t need added oil at all.

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1/4 butternut squash cut into 3/4-inch cubes
• 1 onion cut into eight pieces
• 1-2 leek, washed, halved and cut into 2cm bands
• 200g fresh Brussels sprouts, halved lengthwise or cut into quarters if very large
• 1 red pepper, seeded and chipped
• 1 yellow pepper seeded and chipped
• 2 – 4 carrots peeled, halved and diced into 1cm pieces
• 200g cherry tomatoes
• Salt and pepper
• 3 tablespoons chopped herbs – parsley, thyme, rosemary, oregano – whatever you have in season

Other veg that work are courgette, fennel, broccoli, cauliflower, parsnips, kohlrabi, mushrooms and any other veg that you like to roast.

For the pesto

• 20 brazil nuts
• 1 pack basil
• 2 garlic cloves
• 100ml olive oil
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• Salt and black pepper to taste

For the quinoa

• 400g quinoa rinsed and left to soak in cold water while you prepare the vegetables
• 600ml vegetable stock
• 2 tablespoons chopped herbs - parsley, thyme, rosemary, oregano – whatever you have in season

For serving

• 1 pomegranate, seeded
• 1 pack mixed greens, spinach or chopped kale

Directions

1. Preheat oven to 220 degrees C.

2. Oil a baking tray and combine all the vegetables for roasting leaving out the cherry tomatoes as they will go into the tray later. Toss to coat in the oil and season with salt and pepper. Sprinkle over the chopped herbs.  

3. Roast for 20 mins then turn them all over to ensure they are still coated in the oil and add the cherry tomatoes. Return to the oven and roast for a further 20 mins.

While the vegetables are roasting make the pesto

4. Add the brazil nuts, basil, garlic, oil, lemon juice and vinegar to a powerful blender and blitz until well combined and smooth.

5. Check for seasoning and adjust if necessary. Set aside.

When the cherry tomatoes are roasting cook the quinoa.

6. Drain the soaking quinoa and transfer to a saucepan. Cover with the stock and bring to a boil

7. Once boiling reduce to a simmer and cook for 15 mins until light and fluffy.

8. Check for seasoning and then add the herbs stirring through the hot quinoa.

When you’re ready to serve

9. Add the greens to a large serving plate and put the roasted vegetables on top. Stir to combine and to allow the greens to wilt a little in the heat.

10. Add the cooked quinoa and stir to combine.

11. Drizzle with the pesto and sprinkle with pomegranate seeds.

12. Serve immediately.

 

If you liked this plant based recipe you may also like to try:

 

Country Vegetable cottage pie

Spicy aubergine stew

Green eggs and ham (vegan ham of course!)