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Tomato Rice & Quinoa Bake with Roasted Vegetables
A mixed grain one pot with roasted vegetables. Perfect using up vegetables before your weekly shop.
Servings: 6 people
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
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