Roasted vegetable, quinoa and cashews
By Joanne Wood from The Balanced Kitchen (thebalancedkitchen.co.uk)
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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Happy Veganuary 2019! If you're trying out veganism for the first time, welcome! The January issue of Vegan Food & Living is packed with 75 delicious recipes to set you off on the right track, from healthy dishes that are perfect for the new year 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.
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