Quinoa and Lentils with Roast Vegetables

 This is a very quick and easy recipe with pantry/freezer staples and goes well with any main dish - or on its own.  I had the left overs for lunch the next day and it was very tasty and filling!

Ingredients:

1 cup quinoa - I used tricolour quinoa

1 tin lentils - pui lentils, drained and washed

1 sweet potato, peeled and cut into 1 cm cubes

1 cup sweet corn kernels

1 onion, sliced

1 cup capsicum, julienned

10-15 snow peas, topped and tailed and strings removed

Olive oil 

Salt and pepper to taste

2 cups stock - or water

A couple of tablespoons of chopped parsley to garnish.

Method:

Preheat oven to 200 deg C.  Get a baking tray and place the sweet potatoes in it.  Drizzle with olive oil, salt and pepper.  Bake till the potatoes are about 1/2 done.  Next add the onions, red and green capsicum, corn and snow peas.  Add some more olive oil, mix well and bake till the vegetables are done.

On the stove top, heat the stock and add washed quinoa to it. Cook till it is tender and all the stock is absorbed. Add the lentils and mix well with a fork, fluffing up the quinoa as you mix.

Once the vegetables are done, add the quinoa lentil mix to it. Garnish with parsley and serve immediately.