Lunch On-the-Go

Wednesday 10 May 2017 by

When it comes to food prep, I happen to be incredibly lazy. I always steer towards food that’s quick, cheap and easy to make – which is why my favourite meal at the moment is roasted vegetables and quinoa. Super simple, and pretty straightforward to make in bulk.

Quinoa takes a little bit of fine-tuning when it comes to cooking it, but I think I have it down to a fine art, and the vegetables can be anything that you choose (I tend to lean towards peppers and courgettes, but with asparagus in season, you can throw in some of those too).

Quinoa, Vegetables, Feta, Gluten free, Healthy, Food, Lunch

Roasted vegetables and quinoa – serves one

You will need:

  • Saucepan with lid
  • Chopping board and knife
  • Roasting tray
  • Measuring jug

Ingredients:

  • 1 portion quinoa (I’ll explain what I mean by this below!)
  • ½ large courgette
  • ¼ red pepper
  • ¼ orange or yellow pepper
  • 6 cherry tomatoes
  • 25g feta cheese
  • Juice of half a lemon

Quinoa, Vegetables, Feta, Gluten free, Healthy, Food, Lunch

How make it:

Pre-heat the oven to around 180°C. Pour 300ml of water into the saucepan and bring to the boil.

Meanwhile, chop all the veggies into equal-sized chunks, put on the baking tray and drizzle with olive oil.

Once the water is boiling, turn it down to a simmer and, using the measuring jug, add 100ml-worth of quinoa to the water. The trick with quinoa is 3 parts water to 1 part quinoa, so you can adjust according to portion sizes. Cover the saucepan and let it simmer for 20 minutes, or until most of the water has evaporated. The quinoa should look fluffy and have grown in size.

Put the vegetables in the oven at the same time as you start the quinoa, and keep an eye on them periodically so they don’t burn.

Once the quinoa is finished, drain the remaining water and leave to cool for a further 10 minutes. Run a fork through it to separate the grains if you need to.

Once the quinoa has cooled, take the vegetables out of the oven and put together. Finish with a squeeze of lemon and crumble (or chop) the feta over it all.

This is most delicious when it’s hot, but is the perfect on-the-go lunch to have cold too. Try it with a variety of vegetables and cheeses, and just keep eating!

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