This one-bowl meal is a great way to use up the leftover vegetables lying around in the fridge. Slice everything up, coat with an oil and spice mixture and pop into the oven, where everything roasts to a delicious consistency. You then mix the vegetables with cooked quinoa - or any other grain of your choice, like wild rice or spelt rice, sprinkle some crumbled goats' cheese or feta over it and voila - a warm, filling dish thats delicious and light. The leftovers can be warmed up and eaten for lunch the next day, optionally with a simple green salad. Feel free to combine vegetables of your choice - I like a mix between sweetish root vegetables like beets, carrots or sweet potato with something more tart like fennel and onion. I had some zucchini lying around and just added it to the mix, it added a nice alternate consistency. What I find important is how the vegetables are sliced - it's important that they’re similar in size to ensure everything roasts evenly. I used shichi-mi togarashi in the marinade - it's a Japanese spice mix with seven different ingredients. I used it to add a bit of spice, but feel to replace it with paprika, smoked or regular, optionally with a pinch of chilli powder. Like I said, this recipe is one that you can adapt wonderfully, so you could just use pesto to marinate the vegetables, if that's what you have lying around, thinned out with some olive oil.
2 medium beets
1 medium onion, sliced thick
1 medium zucchini
1 medium fennel bulb
100 grams goats' cheese or feta, crumbled
1 cup quinoa
3 tablespoons olive oil
1 teaspoon pumpkin seed oil
1/2 teaspoon shichi-mi togarashi or smoked or regular paprika
3/4 teaspoon ground cumin
1 teaspoon fresh or dry rosemary
salt to taste
Pre-heat the oven to 180° C. Line a baking tray with parchment paper and set aside.
Peel the carrots, beets and onions. Cut the carrots lengthwise and then cut into 3/4 cm thick slices, on the diagonal. Cut the beets in half, halve again horizontally and then cut into 3/4 cm thick slices. Halve the zucchini lengthwise and cut into 3/4 cm slices. Slice off the head and tail of the fennel bulb, peel off the outer layer, halve vertically and cut into 3/4 cm slices. Finally, halve the onion and slice thickly as well. Place the vegetables onto the baking tray, mix together and spread over the tray.
In a small bowl, whisk together the oils, the spices and salt to taste, I used about 1/2 teaspoon. Pour this mixture over the vegetables and use your hand to coat them well. Sprinkle the rosemary over the vegetables and pop the baking tray into the oven. Bake for about 20 minutes, or until the vegetables are well roasted, but still have bite. Turn them through once or twice to ensure they roast evenly.
Once the vegetables are in the oven, wash the quinoa in a sieve under running water, transfer to a small pot and cook with about 2 cups water. Once the quinoa is done well but still has a bit of crunch, about 15 - 20 minutes, turn off the heat and drain off any water that might remain.
In a large bowl, mix together the quinoa and the vegetables, check if there’s any more salt required. Crumblethe goats' cheese over and serve immediately. Additional toppings could be toasted seeds or nuts.
Serves 2 as a main or 3 - 4 as a side.
Prep time: 15 minutes, cooking time: 20 minutes