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The Kitchen Shrink
by Natalie Savona
This is my variation on a dish that is usually made with cous cous. Quinoa is unusually high in protein for a grain.
Serves 4



    • 1 red pepper
    • 1 green pepper
    • 2 red onions
    • 2 zucchini
    • 2 large Portobello mushrooms
    • 8-10 cherry tomatoes
    • 8-10 cloves garlic
    • olive oil
    • a few sprigs of fresh thyme
    • freshly ground black pepper
    • sea salt
    • 1 cup quinoa
    • 2 cups water


Wash and slice all the vegetables except the tomatoes and garlic (cut the onion into no more than 4 pieces). Leave the tomatoes whole and the garlic cloves in their skins. Toss all the vegetables together in a large roasting tin with plenty of olive oil and the thyme. Season with freshly ground black pepper and a little sea salt.

Roast at 350°F/gas mark 4 for 30-40 minutes, or until all the vegetables are soft and turning brown at the edges.

Meanwhile, rinse the quinoa thoroughly and put it in a saucepan with the water. (If quinoa is not rinsed well, it can be a bit bitter.) Bring to the boil, then cover and turn down to simmer until it is cooked. This should take about 15 minutes.

Serve a mound of quinoa topped with a selection of the vegetables and drizzled with a little olive oil.


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