Big bowls of spice roasted vegetables paired with winter herb scented quinoa makes for a hearty, healthy and comforting winter dinner. This is my kind of two pan dinner for easy, healthy, winter dinners.
I’m not about winter. I’m not about the cold, the chapped lips, the running from my car to the gym and to my house just to be warm. I’m not about the drippy noses and pantyhose. I’m a born and raised Queenslander. Give me hot, humid, hairstyle-destroying days, long hours of bestial sunshine, and skies that turn black and crack with lightening, flooding rains that turn streets into rivers. But, given that I have yet to become a billionaire who can winter somewhere more appropriate (Hawaii? Southern California? South Coast of France?) I am learning to do winter.
Yes, I’m 28 years old and still learning how to do winter. To coax myself into ‘the cosy months’ I am layering my clothes; taking long walks in cheek-slapping winds under brilliant blue skies; snuggling in bed with a good book (or two) and my new leopard print pyjama pants (embrace that 80s tackiness); spending time finding the perfect skinny chai latte; and roasting all the vegetables.
We’ve spoken before about my love for roasting vegetables at high temperatures until they surrender their starchiness to sweetness and become nature’s candy. That’s what roasted vegetables are folks, nature’s sweet candy. This recipe features sweet winter carrots, red capsicum, and onions roasted with warming spices until the spicy-sweet-savoury reaches the perfect tipping point – and you only need one sheet pan and one medium saucepan to create this hearty, healthy, winter meal.
This two-pan supper was inspired by my Dad who has a knack for creating delicious, savoury suppers in just one pot. He call’s them ‘The Bob Specials’. You never quite know what’s going to be in the pot, but once it has stewed and simmered for a while the results are always delicious. My recipe is filled with veggies, and chickpeas and my favourite winter spices and pairs perfectly with some fluffy rosemary and thyme flecked quinoa. This makes enough for two, but is easily doubled or tripled to feed your family, or provide leftovers for delicious healthy meals all week long.
Together, we are going to do winter right.
Paprika Roasted Vegetables with Winter Herb Quinoa
Vegan | Gluten Free | Serves 2-3 (easily multiplied) | Time: 40-45 minutes | Leftovers keep well for up to three days refrigerated in an airtight container
Make it for your meat lover: this bowl would go well with some roasted chicken breast, or even a crispy-skinned fillet of salmon.
- 3/4 cup quinoa, rinsed
- 1 1/2 cups low sodium vegetable stock
- 1 tablespoon olive oil
- 3 large carrots
- 1 medium red capsicum
- 1 large red onion
- 2 fat cloves garlic (or 4 skinny ones), crushed
- 1 cup chickpeas (400 gram tin, drained and rinsed)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- Before starting the quinoa, preheat your oven to 200C (400F).
- Place quinoa and vegetable stock in a medium sized saucepan with a tight-fitting lid. Place on stove over a medium-high heat and bring to the boil. Once the stock is boiling, reduce the heat to a simmer, and put the lid on the saucepan. Cook, without stirring, for 20 minutes. Then, remove from the heat and leave for 5 minutes before fluffing the grains with a fork.
- While your quinoa is cooking, line a baking sheet with aluminium foil.
- Top and tail carrots and dice into small chunks. Core and dice capsicum, and peel and dice onion. Place all vegetables on baking sheet. Drain and rinse chickpeas and place on baking sheet with vegetables.
- Drizzle over olive oil and sprinkle on crushed garlic, cumin, paprika, salt and pepper and use clean hands to thoroughly toss the vegetables to ensure they are covered in the oil and herbs.
- Roast vegetables and chickpeas in the preheated oven for 30-40 minutes or until your carrots are soft all the way through.
- When the vegetables are done roasting, stir the chopped thyme and rosemary through the cooked quinoa.
- To serve: divide quinoa between serving bowls and top with roasted vegetables.