A lovely vegetarian dish, ideal on it's own or served as a side to something else. Easily adaptable too, if you don't have the same vegetables feel free to use others. Don't skip the pine nuts though - they totally make the dish. The instructions differ a little from the original, but work out perfectly.
Ingredients
2 peppers, deseeded and cut into chunky pieces
1 large courgette, cut into chunks
1 small fennel bulb, cut into slim wedges
1 tbsp olive oil
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
100g/3.5 oz quinoa
350ml/12 fl oz vegetable stock
2 garlic cloves, crushed
3 tbsp flat leaf parsley
40g 1.5 oz pine nuts, toasted
salt and pepper
Instructions
Preheat the oven to 200C/400F/Gas Mark 6.
Lightly toast the pine nuts in a hot pan and set aside to cool.
Chop vegetables and put in a bowl.
Drizzle over olive oil and mix so that it covers all the vegetables.
Arrange the chopped vegetables in a single layer in a roasting tin.
Roast for 25 - 30 minutes.
Place the quinoa, stock and garlic in a saucepan (or in the Thermomix), bring to the boil and cover to simmer for 12 - 15 minutes, or until the quinoa is tender and most of the stock has been absorbed.
Mix the quinoa in with the vegetables and top with the toasted pine nuts and flat leaf parsley, and serve immediately.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/07/22/book-review-and-grilled-vegetable-quinoa/