Stashcook: Meal Planner & Recipe Keeper

Spiced Quinoa and Roasted Vegetable Bake Recipe

Name: Spiced Quinoa and Roasted Vegetable Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 x (425 g) can of black beans; 300 g cherry tomatoes; 1 tsp smoked paprika; 1 tsp ground coriander; 200 g quinoa; 450 ml vegetable broth; 2 tbsp harissa paste; 1 bunch of cilantro; 3 tbsp Greek yogurt (optional, can use dairy-free alternative); 2 tbsp olive oil; 1 medium red onion, sliced; 1 bell pepper, chopped

Stashcook

This is a yummy dish with quinoa and roasted veggies. It's spicy and has a special sauce. You cook it in the oven. It's good for dinner and makes enough for four people.

Ingredients

1 x (425 g) can of black beans

300 g cherry tomatoes

1 tsp smoked paprika

1 tsp ground coriander

200 g quinoa

450 ml vegetable broth

2 tbsp harissa paste

1 bunch of cilantro

3 tbsp Greek yogurt (optional, can use dairy-free alternative)

2 tbsp olive oil

1 medium red onion, sliced

1 bell pepper, chopped

Method

Preheat the oven to 200°C/400°F.

Drain and rinse the black beans, then spread them out in a roasting tray with the cherry tomatoes, sliced red onion, and chopped bell pepper.

Sprinkle the smoked paprika and ground coriander over the vegetables. Drizzle with olive oil and toss everything to coat. Roast for 20 minutes.

While the vegetables are roasting, rinse the quinoa under cold water.

Remove the tray from the oven, add the quinoa, vegetable broth, and harissa paste to the tray. Stir well to combine.

Cover the tray with foil and return to the oven. Bake for 25 minutes, or until the quinoa is fluffy and has absorbed the liquid.

Chop the cilantro.

Take the tray out of the oven, remove the foil, and fluff the quinoa with a fork. Season with salt and pepper to taste.

Garnish with chopped cilantro and a dollop of Greek yogurt, if desired. Serve hot.

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