ONE-PAN VEG­ETABLE AND QUINOA BAKE

Stanthorpe Border Post - - LIFESTYLE -

PREP 15 MINS, COOK 40 MINS, 4 SERV­INGS, EASY

IN­GRE­DI­ENTS

● 250g sweet potato, peeled, coarsely chopped

● 1 tbsp ex­tra vir­gin olive oil

● 1 large red cap­sicum, de­seeded, sliced

● 1 large yel­low cap­sicum, de­seeded, sliced

● 1 large red onion, cut into thin wedges

● 1 large zuc­chini, sliced

● 400g can black beans, rinsed, drained

● 300g (2 cups) cooked quinoa

● 125ml (½ cup) veg­etable liq­uid stock

● 80g creamy feta, crum­bled ● Fresh basil or con­ti­nen­tal pars­ley leaves, to serve

● Bought basil pesto, to serve (op­tional)

METHOD

1 Pre­heat oven to 200C/180C fan-forced. Place the sweet potato in a large bak­ing dish.

Driz­zle over 1 tsp oil and toss to coat. Bake for 10 min­utes.

Add the red and yel­low cap­sicum, onion and zuc­chini. Driz­zle over the re­main­ing oil and sea­son. Bake for a fur­ther 20 min­utes.

2 Add the beans, quinoa and stock. Stir to com­bine. Sprin­kle with the feta. Bake for 5-10 min­utes or un­til the stock ab­sorbs and the feta is golden. Sprin­kle with basil or pars­ley leaves and dol­lop with pesto, if us­ing.

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