One-Pan Vegetable and Quinoa Bake

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (414.9 g)
  • Calories 739.2
  • Total Fat - 17.9 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 17.8 mg
  • Sodium - 488.8 mg
  • Total Carbohydrate - 115.4 g
  • Dietary Fiber - 21.2 g
  • Sugars - 11.8 g
  • Protein - 33 g
  • Calcium - 276.5 mg
  • Iron - 8 mg
  • Vitamin C - 21.6 mg
  • Thiamin - 1.3 mg

Step 1

Preheat oven to 2000C/180C fan forced.

Step 2

Place the sweet potato in a large baking dish and drizzle over 1 teaspoon oil and toss to coat and then bake for 10 minutes and now add the red and yellow capsicum, onion and zucchini and drizzle over the remaining oil and season and bake for a further 20 minutes.

Step 3

Add the beans, quinoa and stock and stir to combine and sprinkle with the feta and bake for 5-10 minutes or until the stock absorbs and the feta is golden.

Step 4

Sprinkle with basil or parsley leaves and dollop with pesto, if using.

Tips & Variations


  • About 2/3 cup uncooked quinoa will make 2 cups cooked.
  • Swap the basil pesto for hummus, if you like.

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