Roasted Veggie Quinoa Bowl

Looking for something light, zesty, comforting, super tasty and really simple to put together? This roasted courgette and tenderstem broccoli jumbled together with a fresh lemon dressing, toasted pine nuts and quinoa is one you must try!

What you will need;

2 courgettes

2 handfuls of broccoli

2 small onions or shallots, peeled and sliced

2 garlic cloves, peeled and thinly sliced

1 lemon juice and zest

2 cups of cooked quinoa

Olive oil

Pine nuts - toasted ( just pop in a dry pan over a medium heat and gently warn until they turn golden brown)

Salt and pepper

Lets cook:

1. Pre- heat your oven to a medium heat

2. In a roasting tray or dish lay your broccoli, courgette, garlic and onions.

3. Give them a drizzle of olive oil and a good pinch of salt and pepper.

4. Jumble all of this together and pop into the oven for 20/30 minutes or until the veggies are golden and cooked (careful not to burn, you can cover the dish to help with this) Check half way through and give the veggies a mix.

5. Cook you quinoa following instructions on pack. Drain and pop to one side.

6. When the veggies are cooked, remove from the oven.

7. Time to bring it all together.

8. Add the quinoa, lemon juice and pine nuts to the roasted veggies and gently mix everything altogether.

9. Have a taste and tweak the seasoning if needed.

10. Serve with a zest of fresh lemon and an extra drizzle of olive oil.

11. Enjoy!