Monday, February 8, 2010

Quinoa and roast vegetables with honey and lime dressing

Here's a little vegetarian dish I made recently which was a hit with the family (except Ava who has a strong distaste for most vegetables). Quinoa (pronounced keen-wa) is a gluten-free grain which is very high in protein. Let's get started...

1 cup quinoa, rinsed and drained
2 1/4 cups cold water or chicken stock (I used water with 1 tsp stock powder)
a selection of vegetables, roasted (I used eggplant, zucchini, red capsicum and sweet potato)
1 large handful of pine nuts, roasted

1/4 cup olive oil
finely grated zest and juice of 1 large lime (I actually used lemon)
2 cloves garlic, crushed
1 tbsp honey
1 tsp Dijon mustard
salt and pepper

Prepare the roast vegetables first.

Put the quinoa and water or stock in a medium saucepan, bring to the boil and simmer for 20 minutes or until all the liquid has been absorbed, stirring towards the end to prevent it catching on the base of the pot. Spread out on a serving plate to cool.

Cut the roast vegetables into chunks and spread on top of the quinoa. Sprinkle with pine nuts.

To prepare the dressing simply mix all the ingredients together until smooth. Pour dressing over the vegetables and quinoa.


Now, for the truth–I actually served it with roast chicken so it didn't quite meet the goal of trying to reduce the amount of meat we eat. But at least I have an easy vego dish I can whip up pretty quickly.

1 comment:

  1. mmm, that sounds yummy, might just have to try that one. thanks for sharing.