Roast Vegetable Quinoa

Ingredients

  • 1 red onion, diced
  • 2 cloves garlic, crushed
  • 1 ½ cups of pumpkin, cubed
  • 1 ½ cups of sweet potato, cubed
  • 1 carrot, diced
  • 1 red capsicum, diced
  • 1 zucchini, diced
  • 1 cup of mushrooms, thickly sliced
  • 2 cups baby spinach
  • 1 x Tbsp olive oil
  • 1 - 1 ½ cups (250g) Quinoa
  • 125g feta (½ block) (Optional)
  • 1 cup water
  • 2 cups chicken stock*

Method

  • Preheat oven to 180⁰C and line a tray with paper.
  • Toss vegetables in olive oil, garlic and season with salt & pepper.
  • Bake for 40-50mins or until tender.
  • In a saucepan, add quinoa to the stock and water mixture.
  • Bring to the boil then reduce heat to simmer. Cook for 15mins until cooked, fluff with a fork.
  • Once everything is ready, mix the vegetables, spinach and feta in with the Quinoa.
  • Either enjoy hot or place in the fridge for a salad throughout the week.

FODMAP adaptable:
Swap onion and garlic for infused olive oils.
Only use ‘Jap’ pumpkin and oyster mushrooms.
Keep sweet potato to less than 1/2 cup per serve.
Keep quinoa to 1 cup cooked per serve.