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Digital Subscriptions > Vegan Food & Living Magazine > FREE VEGAN FOOD & LIVING ISSUE > On-the-go! Lunchtime RECIPES

On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour...

Roasted vegetable, quinoa and cashews

By Joanne Wood from The Balanced Kitchen (

Serves 6 | Prep 15 mins | Cook 30 mins |

Calories 488 (per serving)

350g (12oz) uncooked quinoa

1 litre (35floz) vegetable stock

350g (12oz) broccoli, washed, broken into small florets

1 orange bell pepper, washed, seeds and stalk removed, chopped into large chunky pieces

1 large red onion, skin removed, quartered

1 avocado, skin and stone removed, chopped into chunks just before adding (otherwise it goes brown) juice of 1 lime

150g (5¼oz) cashews

30g (1oz) fresh coriander

1 tbsp olive oil a pinch of seasoning

1 Preheat the oven to 180°C/Gas Mark 4.

2 Place the bell pepper and red onion onto a baking tray and pour on the oil.

3 Place the tray in the oven and roast for 30 minutes.

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About Vegan Food & Living Magazine

This free issue of Vegan Food & Living is packed with 75 delicious vegan recipes from healthy dishes to warming soups, quick midweek meals and mouthwatering desserts. Plus we have recipes that require just 5 ingredients, we meet our new expert baker Sara Kidd for the first of her monthly columns and show you how to make your own vegan cleanser, toner and moisturiser. Plus we reveal how you can get more active without having to completely change your lifestyle and take a tour of London's best vegan junk food. Also with this issue, you'll also get an Essential guide to Veganuary, complete with your first week's meal plan, tips for what to do if you fall off the wagon and a handy label reading guide. Download your free issue today