Mixed roasted vegetables with quinoa, spinach and almond pesto

Mixed roasted vegetables with quinoa, spinach and almond pesto.
Serves 4
Roughly chop any vegetables you like. The more colours, the better.
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  1. 4 large carrots
  2. 1 large red pepper
  3. 2 handfuls of cherry tomatoes or 4 large tomatoes cut across and flesh side up
  4. 1 large onion (red is sweeter)
  5. 3 large beetroots - chop into small chunks or little wedges as they take the longest to cook
  6. 1 handful of herbs - rosemary is good
  7. Olive oil
  8. Sea salt and black pepper
  9. To serve: some small spinach leaves
  10. Quinoa
  11. 200g quinoa
  12. 500ml water
  13. 1 pinch of sea salt
  14. Basil pesto
  15. 3 large handfuls of fresh basil (stalks and all if you're using a blender)
  16. 2 large handfuls of raw unsalted almonds
  17. 2 large cloves of garlic
  18. Extra virgin olive oil
  19. 3-4 tablespoons of fresh lemon juice or 2 tablespoons of apple cider vinegar
  20. Sea salt and pepper to taste
  1. Preheat your oven to 200C.
  2. Lay your roughly chopped vegetables in a single layer on a roasting tray, sprinkle with salt and pepper and add your dollops of ghee or butter. Scatter over herbs.
  3. Roast for 30-40 minutes or until veg is tender (pierce with a knife to check). Halfway through, use a wooden spatula to gently turn the veg.
  4. Meanwhile make your pesto. Blitz everything together in a food processor or with a handheld blender. Season to taste.
  5. Bring your water or stock to the boil, add your rinsed quinoa and cover.
  6. Simmer on a medium heat for approximately 12 minutes. Remove your pan from the heat and leave to stand for a further 5 minutes, lid on.
  7. The cooking liquid should have evaporated, if not, drain the excess and fluff your quinoa with a fork. Your quinoa should taste slightly nutty and be a little al dente (if it's still a little hard, cover again and it will cook more in the residual heat).
  8. Take a big serving platter and layer your quinoa on the bottom, cover the quinoa with your spinach leaves and then top with your roasted veg. Drizzle your almond pesto over the top and serve straight away. Or, if you like, serve your fresh salad leaves on the side with a little lemon juice and olive oil.
  1. This is great eaten cold for lunch the next day too if you have leftovers!
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