Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Vegan Food & Living Magazine > Jan 2019 > 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.

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Jan 2019
If you own the issue, Login to read the full article now.
Single Issue - Jan 2019
Or 549 points
Annual Digital Subscription
Only € 3.92 per issue
Or 4699 points
Monthly Digital Subscription
Only € 4.49 per issue
Or 449 points

View Issues

About Vegan Food & Living Magazine

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. Free 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 issue today