Warm quinoa & roasted vegetable bowl
A bowl of cooked quinoa and vegetables that only needs gentle warming and a sharpening of acid. The seasoning is already there, so you're just building layers and texture around it on a night when thirty minutes is all you have.
About 170 calories a serving, 2 g protein, 9 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 package sweet potato & zucchini golden & red quinoa with sweet potato, zucchini & yellow
Staples
- 2 tablespoons oil
- 1/4 teaspoon salt
- to taste pepper
- 2 cloves garlic
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Tip the entire contents of the package into the pan and spread it in an even layer, pressing gently. Mince 2 cloves garlic and scatter over the top. Let it sit for 4 minutes without stirring, until the bottom edges catch light colour; stir once and let it sit another 3 minutes. The vegetables should soften and the edges brown slightly.
- Season with 1/4 teaspoon salt and pepper to taste. Divide between two bowls and squeeze fresh lemon juice over each one just before eating. The acid lifts the herbs and brightens every note.
Note Swap the lemon for lime or a splash of vinegar if you have it. Leftovers keep three days cold or warmed gently in a pan. Serve alongside a soft cheese like burrata or a fried egg to turn it into a proper supper.
On the label
COOKED ORGANIC GOLDEN QUINOA (ORGANIC GOLDEN QUINOA, WATER), COOKED ORGANIC RED QUINOA (ORGANIC RED QUINOA, WATER), ORGANIC SWEET POTATOES, ORGANIC ZUCCHINI, ORGANIC YELLOW SQUASH, ORGANIC HERB SEASONING (ORGANIC EXTRA VIRGIN OLIVE OIL, WATER, SEA SALT, ORGANIC APPLE CIDER VINEGAR, ORGANIC BLACK PEPPER, ORGANIC DRIED PARSLEY, SODIUM ALGINATE, ORGANIC GUAR GUM).
Simple Truth, frozen prepared sides, serving 142 g, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as zucchini, squash, sweet potatoes. Half of it left? Use up the zucchini.