This recipe is so good in summer time. Coconut and lime always go beautifully together and the roasted root vegetables are so sweet and delicious. This is also a really colourful meal which always makes it more appealing. And, just for reference quinoa is pronounced ‘ki-noir’…not ‘quin-oa’ as I have said for years.
This recipe makes enough for two but you can always double or triple up and eat it in the week. The actual preparation doesn’t take that long but I would give it at least 45 minutes from start to finish.
12 root vegetables (any mix of carrots, parsnips, beetroots, swedes, potatoes, etc.)
1 white onion
Knob of fresh ginger
1 teaspoon ground turmeric
1 garlic clove
Bunch of coriander
1 teaspoon ground coriander
1 red chilli
1 tin coconut milk
200g quinoa (ki-noir)
Turn the oven on to 200 degrees and place a baking tray in with a lump of coconut oil.
Chop the root vegetables into large chunks. Note: you do NOT need to peel the vegetables. Just give them a scrub. This saves time and effort as well as reducing the amount of waste produced ;). Put the vegetables in the tray with the coconut oil and toss with a pinch of salt. Return to the oven for at least 35 minutes or until starting to brown.
Grate the ginger and finely chop the coriander, garlic and chilli. Chop the onion. Put a saucepan on a medium heat with another lump of coconut oil. Add the onion, ginger, turmeric, garlic, coriander stalks, ground coriander and chilli and cook for a few minutes. Add the tin of coconut milk. Refill the tin with water and add this to the saucepan. Season with salt and pepper and keep on a low heat, stirring occasionally.
Put the quinoa in another saucepan and add boiling water. Cook for 10-15 minutes or until the quinoa start to uncurl and are soft.
Once the quinoa is cooked check the root vegetables are starting to brown and, if they are, remove from the oven.
Spoon the quinoa into bowls. Add the roasted vegetables and pour over the coconut broth. Top with the coriander leaves and generous wedges of lime. Enjoy