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Spiced quinoa pilaf with roasted vegetables


Serves 4


  • 250 g red capsicums, deseeded and chopped
  • 2 medium carrots, chopped
  • 3 small parsnips, chopped
  • 2 red onions, cut into small wedges
  • 1 bunch of beetroot, peeled and chopped
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp finely grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 150g (1 cup) quinoa, rinsed, drained
  • 500ml (2 cups) water
  • 2 tbs chopped fresh coriander


Preheat oven to 180°C. Place capsicum, carrot, parsnip, onions and beetroot into a plastic bag and shake with 1 tsp of oil. Place into oven and roast for 40-45 minutes or until vegetables are beginning to become tender.*
Heat remaining oil in a large saucepan and cook onion for 5 minutes or until soft. Add garlic, ginger, cumin, coriander and tumeric. Cook until aromatic (~1 minute). Stir in quinoa and then add water and bring to the boil. Reduce heat, cover and simmer for 15 minutes or until quinoa is tender.

Add roasted vegetables and coriander to quinoa, light toss and then serve.

*vegetables may be prepared the day before or leftover roast vegetables may also work.

Per serve

  • 1337 kJ/ 319 cal
  • CHO 46 g
  • Fat 7.8 g
  • Saturated fat 1.0 g
  • Fibre 11 g
  • Sodium 88 mg