Roasted vegetarian quinoa stuffing

Quinoa is loaded with protein, fibre and magnesium and adds nuttiness to this stuffing.

SERVES 10 PREP 25min COOK about 55min

• 2 medium sweet potatoes, about 400g (14oz), cut into bite-sized pieces

• 2 red onions, each cut into 8 wedges

• 2tbsp olive oil

• 300g (11oz) quinoa

• Vegetable stock, to cook quinoa

• 75g (3oz) pecans, roughly chopped

• 75g (3oz) sultanas

• Large handful flat-leafed parsley, roughly chopped

• ½-1tbsp wholegrain mustard, to taste

• 25g (1oz) fresh white breadcrumbs

• 25g (1oz) vegetarian Cheddar cheese, grated

1 Preheat oven to 200°C (180°C fan) mark 6. Put potato pieces and onion wedges on a baking tray and toss through the oil and seasoning. Roast for 30min, turning the vegetables occasionally, until tender.

2 Meanwhile, put the quinoa in a sieve and rinse well under cold running water. Put into a large pan and pour in enough stock so it comes about 3cm (1¼in) above the level of the quinoa. Bring to the boil, then turn down the heat and simmer for 15min until tender (add a little more water if the pan is looking too dry).

3 If the quinoa is cooked before the liquid has evaporated, then strain. Empty into large bowl. Season well. Set aside.

4 Add the roasted vegetables, pecans, sultanas, parsley and mustard to the quinoa and mix to combine. Check the seasoning and empty into an ovenproof serving dish. In a small bowl, mix together the breadcrumbs and cheese.

5 Scatter breadcrumb mixture over stuffing; cook in oven for 20-25min or until piping hot, golden and crisp. Serve. PER SERVING: CALS 251; FAT 10G; SAT FAT 1G; CARBS 35G