This dish is punching high in " supper food" health benefits . Quinoa has a crunchy texture with nutty flavour, gluten free, high in protein and fibre. I sometimes replace Thai white rice with Quinao and it goes well with stir fry dishes. But Quinao is bland so you need to be clever with how you dress it in. Next big supper food is Fennel. It is high in vitamin c and believed to have antioxidant, anti-inflammatory, and antibacterial properties. In this recipe, Mediterranean vegetables are roasted with olive oil and herbs, giving the dish smoky flavours and crunchiness of peppers. Not only is this dish tasty, it is packed with vitamins and minerals to keep your body and gut happy.
2 peppers ( any colour) deseeded and cut into large chunks
1 large courgette, cut into the same size as peppers
1 small fennel bulb, cut into slim wedges
2 tbsp olive oil
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
100 g quinoa
100 g quinoa
350 ml vegetable stock
2 garlic cloves, crushed
3 tbsp chopped fresh flat-leaf parsley
40 g toasted pine nuts
salt and pepper
Preheat the oven to 200c
Arrange the vegetables in a single layer in a large roasting tin.
Drizzle the oil over the vegetable and scatter over the rosemary and thyme. Season with salt and pepper. Mix well.
Roast in the oven for 25 minutes.
To make quinoa, place the quinao, stock and garlic in a saucepan. Bring to boil, cover and simmer for 12-15 minutes, until the quinoa is tender and most of the liquid has been absorbed.
Remove the vegetables from the oven. Tip the quinoa into the roasting tin. Mix well and transfer it onto a serving plate.
Scatter some parsley and pine nuts.