Roasted Primavera Quinoa

Happy Monday to all!

How was your weekend?  I was working nights for all of it so did very little other than work and sleep.  The one thing I don’t mind about nights is that it’s a great excuse to be lazy during daylight hours.  But then, let’s face it, as things currently stand I don’t need an excuse to be lazy; I just am.

This week we received asparagus in our veg box.  And since asparagus is in season for a limited time only, I wanted to use it in a recipe where other flavours wouldn’t drown it out.  I could have steamed it but that just felt too boring.  So I decided on roasting.  I love, love, love roasted vegetables (especially roasted brussell sprouts).  That reminds me, my mother-in-law does the best roasted veg.  I digress.

This dish is really simple; the kind of dish I love.  It’s perfect for an early evening, light supper.  It’s even better if you have fresh herbs to hand; but alas I did not so dried herbs it was.

Roasted Primavera Quinoa (serves 1-2)

Ingredients

1  bunch of asparagus
1 courgette
1 green pepper
2 shallots
2 fat cloves of garlic
2 tbsp Extra Virgin Olive Oil (EVOO)
3 tbsp balsamic vinegar
1-2 tbsp italian dried herbs
1/2 cup quinoa
nutritional yeast, to serve

Method

Preheat oven to 180C.

Chop the veg into bite size pieces (including the shallots).  Unpeel the garlic but leave in it’s whole state.  Put in a large, shallow roasting tin.  Pour the EVOO, balsamic, and herbs over and mix altogether so that the veg are coated with the oil and vinegar.  Season with S & P.  Place in oven and roast for 30-40 mins, checking the veg half way through and giving them a stir.

Whilst the veg is roasting you can prepare the quinoa.  I just rinse it thoroughly with running water, and shove it in the microwave to cook in the rice steamer for 15 mins.

Once the quinoa is steamed and the veg  is done combine altogether.  It’s up to you when you think the veg is ready; some people like the veg just softened, I like them slightly charred.  Mix in the nutritional yeast (I use about 1/4 cup), season and drizzle with a little balsamic to taste before plating up. <3

A FODMAP note:

This dish is relatively low in FODMAPs as the majority of the ingredients are low in FODMAPs.  The shallots and garlic (high in FODMAPs) are used to flavour the dish and I remove the shallots and garlic before serving to lessen the FODMAP load.  However, there will be a small amount of FODMAPs present from the green pepper and asparagus.

Hope your week has started well. x