ROASTED VEGGIE QUINOA BOWL

SERVES 4 PORTIONS

FOR THE ROASTED VEGETABLES

1 lb. (455 g) fingerling potatoes, quartered

1/2 lb. (225 g) whole green beans, ends trimmed

2 cups (200 g) wedged green cabbage

1 cup (120 g) halved shallots

1/4 cup (10 g) chopped fresh dill

2 tbsp. (30 ml) olive oil

1/2 tsp. salt

1/4 tsp. black pepper

FOR THE QUINOA

2 2/3 cups (635 ml) vegetable broth

1 1/3 cups (250 g) tri-coloured quinoa

FOR THE ASSEMBLY

1/2 cup (60 g) chopped roasted pistachios

2 tbsp. (30 ml) lemon juice

1/8 tsp. salt

1/8 tsp. black pepper

NUTRITIONAL VALUES

Calories: 547kcal
Fat: 18.3g (2.3g S.Fat)
Carbs: 78.8g
Protein: 19.2g
Sugar: 6.6g
Sodium: 1324mg

METHOD

TO MAKE THE ROASTED VEGETABLES
Preheat the oven to 400oF (200oC, or gas mark 6) and get out a large baking sheet. Place the potatoes, green beans, cabbage, and shallots on a baking sheet and set aside. Sprinkle the dill over them. Drizzle with oil and season with salt and pepper to taste. Toss gently until everything is evenly coated, then roast for 10 minutes. Roast for another 10 minutes after stirring the vegetables. Turn off the oven and open the door but keep the baking sheet inside to keep the vegetables warm.

TO MAKE THE QUINOA
While the vegetables roast, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium-low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

TO ASSEMBLE
Divide the roasted vegetables and quinoa among four bowls, then top with 2 tbsp. (15 g) pistachios, 1/2 tbsp. lemon juice, and a pinch of salt and pepper to taste. Serve hot.