- Serves: 4
- Difficulty: easy
This is such a simple recipe, and it makes an ideal weekday supper. The honey roasted veg sits so well on a bed of quinoa and the pesto really adds a huge amount of flavour to each bite. It’s such an easy way to get lots of veg into your day and the leftovers make a perfect packed lunch the next day – I always make sure I double the quantities when I’m making this for that reason.
250g of quinoa
1 butternut squash
2 red peppers
A big handful of cherry tomatoes
4 tablespoons of homemade pesto
4 tablespoons of olive oil
1 tablespoon of honey (or maple)
A sprinkling of mixed herbs (I normally use a herbs de provence mix)
1 teaspoon of chilli flakes
Optional: toasted pine nuts
Pre-heat the oven to 200 degrees celsius (fan). Cook the quinoa in boiling salted water for 12 minutes until cooked through and fluffy.
Peel and roughly chop the butternut squash and carrots, and de-seed and chop the pepper, slice up the courgettes. Place the carrots and squash in a baking tray and drizzle with olive oil, honey, mixed herbs, salt and pepper – make sure to stir them so that they’re all coated. Roast the vegetables in the oven for 45-50 minutes until cooked through, adding the courgettes half way through.
Once the veg are nearly cooked, chop the cherry tomatoes in half. Then mix together the pesto and olive oil.
Spoon the quinoa onto a big serving plate and top with the roasted vegetables and cherry tomatoes. Drizzle over the pesto dressing and sprinkle with chilli flakes before serving. I like to sprinkle a handful of toasted pine nuts on at the end for a final touch!