Roast vegetable and quinoa pilafby J Jones
|Preperation time: 20 mins
Cooking time: 1 hour
|2 red peppers, deseeded and chopped;
1 yellow pepper, deseeded and chopped;
1/2 fresh pineapple, peeled and chopped into chunks (or canned chunks in own juice)
2 small red onions, finely chopped;
1 small bulb fennel, chopped;
5 tbsp olive oil;
2 tsp honey;
1 tbsp tamari soy sauce;
3 tbsp cider vinegar;
1 tbsp balsamic vinegar;
1 tsp cayenne pepper;
1 tbsp lemon juice.
|Put all the vegetables in a large roasting tray.
Mix together the olive oil, 1 tsp of honey and soy sauce. Pour over
vegetables and mix to coat. Roast for 45 minutes at 180c until soft
and beginning to brown.
Bring 4 cups of water to the boil and add the quinoa. Bring to the boil, cover and simmer for 15 minutes. Set aside.
Mix together the vinegars, cayenne pepper, remaining honey and lemon juice in a food processor. Add about three quarters of the roasted vegetables to the processer and pulse a few times to make a sauce.
Stir the remaining vegetables and pan juices into the quinoa and serve with the sauce.
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