Ingredients:

  • 2 large Yukon Gold potatoes, cubed into 1 inch pieces
  • 3 large carrots, peeled and sliced into thick rounds
  • 1 large red onion, cut into 1 inch wedges
  • 1 head of broccoli, cut into medium florets
  • 1 red bell pepper, deseeded and chopped into large chunks
  • 4 cloves garlic, smashed but left in their skins
  • 2 sprigs fresh rosemary
  • 1 cup uncooked quinoa
  • 2 cups yeast-free organic vegetable broth
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 large lemon, zested and juiced

Instructions:

  1. Heat the oven to 425°F (218°C).
  2. Toss cubed potatoes, carrots, and red onion wedges with 2 tbsp of olive oil, salt, pepper, and rosemary sprigs.
  3. Spread them on a large baking sheet in a single layer, ensuring no pieces are overlapping.
  4. Bake for 15 minutes, giving the denser vegetables a head start.
  5. While roasting, bring broth and quinoa to a boil in a small pot, then cover and simmer for 15 minutes until the liquid is fully absorbed and 'tails' appear on the quinoa.
  6. Remove the tray and toss in the broccoli, bell pepper, and smashed garlic. Drizzle with the remaining 1 tbsp of oil.
  7. Return to the oven for 15 mins until the broccoli edges are charred and potatoes are golden brown.
  8. Fluff the quinoa with a fork and stir in the lemon zest and half the juice.
  9. Toss the roasted vegetables with the quinoa, discarding the rosemary stems.
  10. Squeeze the remaining lemon juice over the top until the aroma is bright and punchy.