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Roasted Med Veg with Tomato Quinoa

Updated: Jun 11

This easy to make dish is great for those 'Bring a dish occasions'


Ingredients

Mediterranean Vegetables

1 tbsp Sundried Tomato

1/2 Courgette

1/2 Red Onion

1/2 Cup Sweet Corn

1/2 Cup Mixed Peppers

1/2 Cup Butternut Squash

1 tsp Thyme

Seasonings Black Peppercorn, Himalayan/Sea Salt, Extra Virgin Olive Oil too taste


Quinoa

500g Tri-colour Quinoa

1/4 Cup Black Olives

1/2 Cube Vegetable stock

3 tbsp Tomato Puree


Method

  1. Chop vegetables

  2. Line a roasting tray and add the vegetables

  3. Roast on a medium heat in the middle shelf until vegetables are soft

  4. Cook Quinoa according to pack instructions

  5. Add salt and stock cube

  6. When cooked add tomato puree, seasonings, olives and stir in

  7. Finally add cooked vegetables

Serve warm as a cosy meal or cool down to enjoy as a salad,



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