When cooked, quinoa has a soft, slightly crunchy, chewy texture and a nutty taste. Serve with stews or casseroles.

Ingredients (Serves 4)

• 2 red peppers, cored, deseeded and diced
• 2 orange peppers, cored, deseeded and diced
• 1 large aubergine, cut into bite sized pieces
• 2 small red onions, peeled and quartered
• 3 large courgettes, trimmed and diced
• 6 garlic cloves, peeled
• 3 tbsp extra virgin olive oil
• salt and pepper
• 150 g quinoa
• 2 to 3 tbsp fresh pesto

1. Place the red and orange peppers, aubergine, red onions, courgettes and garlic cloves in a large roasting tin. Pour over the olive oil and mix well to ensure all the vegetables become coated thoroughly in oil. Season well with salt and pepper. Place in a preheated oven at 220°C/425°F for 20 to 30 minutes or until the vegetables are tender.
2. Meanwhile, rinse the quinoa thoroughly in cold water and place the grain in a large pan of salted, boiling water and boil for 15 minutes or until soft.
3. Drain the quinoa thoroughly and transfer it to a warmed serving dish. Spoon over the roasted vegetables, drizzle the fresh pesto over the top and serve immediately.

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