- 1 courgette
- 1 carrot
- 1 parsnip
- big glug of virgin olive oil
- salt and pepper to season
- 150g quinoa and bulgur wheat mix
Thursday, 18 June 2015
I have never uploaded many side dishes, it always seems more of an effort than it's worth. But you need a delicious side to compliment the main part of the meal and this is tasty as well as healthy.
This is a very simple dish and you can actually have it hot or cold, but for this I am having it as a side salad, so cold it is.
If you cannot get the quinoa and bulgur wheat mix, then just use either on it's own. Thankfully my local Tescos does the mix.
Pre-heat the oven to 180c
Do not wash the carrot of parsnip, just give them a good wash, as you do the courgette.
Cut the vegetable into small pieces and put onto a baking tray.
Pour over a big glug of extra virgin olive oil and mix the vegetable into the oil.
Add the seasoning and again mix together and place into the oven for about 20 minutes or until the vegetables are brown.
Whilst the vegetables are roasting, follow the instructions to make the quinoa and bulgur wheat. I use stock to add more flavour. In this version I used a tamarind stock cube to add a slightly sour flavour.
Once the vegetables and quinoa is completed, place into a bowl and mix together and allow it to cool.