This is one my ultimate simple go to recipes when I just want something great to eat with minimal effort. Apart from a bit of vegetable chopping, you simply put everything onto a tray in the oven, put the quinoa to cook and the result is super satisfying meal. I roast all the vegetables until they are just starting to slightly char, which brings out all their wonderful sweet smokiness. This is my favourite vegetable combination as they all work so well together, but you can easily swap out for others you have.
Mediterranean Roasted Vegetables Quinoa
gluten free, dairy free, vegan, fodmap, low histamine
10 cherry tomatoes, halved
2 tsp coriander seeds, crushed
8 sprigs of thyme
3 tbsp olive oil
1 cup / 200g quinoa
2 cups / 500ml stock / water
1 cup / 200g olives
Preheat the oven to 180°C.
Halve and deseed the peppers, then cut each halve into about 4 slices. Cut the red onion and the fennel into thick slices. Top and tail the courgette and aubergine. Cut the courgette into 1cm slices. Cut the aubergine into large 2cm chunks. Halve the tomatoes. Keep the clove of garlic whole but crush with the back of a knife.
Put all the vegetables into a large roasting tray if they fit, otherwise divide into 2 smaller ones. Crush the coriander seeds in a mortar and pestle and remove any hard stems from the thyme. Scatter over the vegetables together with some salt and pepper. Drizzle over the olive oil and toss the vegetables to coat all over. Roast in the oven for about 40mins until they are soft and golden and almost starting to char.
While they are roasting, prepare the quinoa. Put the quinoa into a large saucepan and add the stock (or water) and bring to a boil. When it starts to boil, lower to simmer and leave for 20mins until the quinoa has soaked up all the liquid.
When the vegetables are done add them to the quinoa in a large bowl. Top with olives and serve.
For low fodmap exclude the onion. Use water to cook quinoa.
For low histamine exclude aubergine, tomatoes and olives. Use water to cook quinoa.