Tomato Rice & Quinoa Bake with Roasted Vegetables

Ingredients

• 1.5 kg of mixed vegetables cut into 1.5cm cubes. Use a mix of carrot
• 4 cloves garlic
• 1 tbs olive oil
• Salt and pepper to taste
• 1 tsp olive oil
• 1 small onion finely chopped
• 150 g quick cook brown rice
• 150 g quinoa
• 1 x 440g can chopped tomatoes
• 550 ml vegetable stock

Instructions

1. 1

   For the vegetables preheat the oven to 180C / GM5.

2. 2

   Place all the ingredients into a large roasting tray, give a good shake to cover in the oil cook for 45 minutes.

3. 3

   For the rice and quinoa fry the onion in a casserole suitable for the hob for a few minutes until it is translucent, add the rice, quinoa, tinned tomatoes and stock, and allow it to come to a simmer. Put the lid on the casserole and cook in the oven for 25 minutes.

4. 4

   Stir in half the roast vegetables, add a little water if needed and return to the oven for a further 10 minutes (turn the oven off when you put the pot back in).

5. 5

   Serve with a dollop of yoghurt, toasted flaked almonds and chopped herbs.

6. 6

   The timing will work if you start preparing the bake about 15 minutes after the roast vegetables have been put in the oven.