Veg, Quinoa and moroccan flavours – what more could we ask for! It’s like closing your eyes and tasting the country. mmmmm And what’s more, it’s ready in just four moves.
Serves 4
Oven 200c
Ingredient
Ingredients
- 3tbsp olive oil
- 3tbsp harissa paste
- 1 aubergine, sliced in wedges
- 3 parsnips, sliced in wedges
- 2 carrots, sliced in wedges
- 2 red peppers, cut in chunks
- 2 courgettes, sliced
- 2 500g packs of quinoa
- 300g natural yogurt
- 2tbsp mint, chopped
- 2tbsp chives, chopped
- 1 lemon zested
- Green salad to serve
Directions
- Mix the yogurt, mint, chives and lemon zest in a bowl and set aside.
- Mix the harissa and oil in a bowl.
- Place all the sliced veg over two baking sheets, season and toss in the harissa oil.
- Roast for 40minutes.
- Heat the quinoa according to pack instructions and spread on the base of the plates, topping with the vegetables and yogurt dressing dolloped on top.