Updated: Sep 29
Thank you @anjum_anand for this lovely Ayurveda inspired recipe. It has some of my favourite ingredients (chickpeas, roast veg, quinoa and spice). I have adjusted the veg, quinoa and spice levels slightly (including a bit more than the original recipe).
This made enough for 2 for dinner (served with sweet potato falafel and green beans) as well as lunch for me the next day. It is easy to make the roast veg ahead of time, and cook the quinoa so you can assemble it when the kids are in bed, or you are home from work.
Serves 2 to 3
250g of asparagus, woody part removed
1 courgette, sliced in half-moon shapes
1 red onion, sliced
1 to 2 tbsp olive oil
2 sprigs fresh thyme
100g quinoa, rinsed
Juice of half a lemon
Handful of raisins
1 tbsp of pine nuts, toasted
2/3 tin of chickpeas
1 to 2 tsp ground cumin
Handful of flat leaf parsley, chopped
· Preheat the oven to 200c.
· Place the chopped veg in a roasting pan, toss with the olive oil and season with salt and pepper, and the thyme leaves.
· Roast for 20 to 30 minutes
· Cook the quinoa in 200ml of water or stock. Bring to the boil and then simmer (very gently) for 13 minutes with the lid of the pan on. Check it occasionally to check it doesn’t burn or run dry.
· Once the veg are cooked, spoon the cooked quinoa into the roasting pan. Add all the other ingredients, season and give it a good stir.
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