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5 from 1 vote

Tomato Rice & Quinoa Bake with Roasted Vegetables

A mixed grain one pot with roasted vegetables. Perfect using up vegetables before your weekly shop.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Vegetarian
Keyword: Grain vegetable bake, Quinoa casserole
Servings: 6 people
Calories: 389kcal
Author: Helen Best-Shaw

Ingredients

For the roast vegetables

  • 1.5 kg of mixed vegetables cut into 1.5cm cubes. Use a mix of carrot parsnip, sweet potato, peppers, red onion, butternut squash or pumpkin.
  • 4 cloves garlic
  • 1 tbs olive oil
  • Salt and pepper to taste

For the Rice and Quinoa Tomato One Pot

  • 1 tsp olive oil
  • 1 small onion finely chopped
  • 150 g quick cook brown rice
  • 150 g quinoa
  • 1 x 440g can chopped tomatoes
  • 550 ml vegetable stock

Instructions

  • For the vegetables preheat the oven to 180C / GM5.
  • Place all the ingredients into a large roasting tray, give a good shake to cover in the oil cook for 45 minutes.
  • For the rice and quinoa fry the onion in a casserole suitable for the hob for a few minutes until it is translucent, add the rice, quinoa, tinned tomatoes and stock, and allow it to come to a simmer. Put the lid on the casserole and cook in the oven for 25 minutes.
  • Stir in half the roast vegetables, add a little water if needed and return to the oven for a further 10 minutes (turn the oven off when you put the pot back in).
  • Serve with a dollop of yoghurt, toasted flaked almonds and chopped herbs.
  • The timing will work if you start preparing the bake about 15 minutes after the roast vegetables have been put in the oven.

Nutrition

Calories: 389kcal | Carbohydrates: 73g | Protein: 14g | Fat: 6g | Sodium: 489mg | Potassium: 712mg | Fiber: 12g | Sugar: 1g | Vitamin A: 12890IU | Vitamin C: 28mg | Calcium: 88mg | Iron: 5.2mg