This fragrant, healthy and vegan dish is one of my favourites-perfect in all seasons, I use seasonal vegetables and the chilli kick really gives it warmth and bite. Easy to assemble and cook, this is ready quickly and the kids like to gobble it up (sans chilli) too. It’s perfect to eat after an indulgent period, over Veganuary or just because you want to add more veggies to your diet (which you absolutely should)!
Quinoa is such a delicious, nutty and wholesome grain too, packed with protein and fibre, get some stocked in the cupboard as the perfect additional to vegetarian and vegan dishes.
- 200g mixed quinoa
- 50 g couscous
- 4 tbsp olive oil
- a few florets of cauliflower
- 6 baby tomatoes, halved
- I red onion
- 1 green pepper
- 3 garlic clove, unpeeled
- 1 red chilli, sliced
- small pack coriander, roughly chopped
- zest and juice 1 lemon
- sea salt and freshly ground pepper to season
Cook the quinoa and couscous following pack instructions, drain and set aside.
Heat oven to 200C/180C fan/gas 6.
Add the cauliflower, tomatoes, onion and pepper to a roasting tray and drizzle in some of the olive oil. Roast for 15 minutes.
Then add the garlic and 1/2 chilli to the roasted vegetables (as these roast quicker), for the last 5 minutes.
Leave the other half of the chilli to add raw for extra bite.
In a bowl add the veggies to the quinoa, and the remaining chilli, and coriander. Drizzle with olive oil, lemon juice and season.