Roast Veg and Quinoa

This is sorta a bit boring but easy to make and good for left over veg or winter veg. I used to make a different version with lamb and anchovies and mint but no more lamb for me! I think anchovies mixed in would still be good with this if you're eating fish.

turn the broiler/grill in your oven on
boil some water in a pan
you need...
bit of olive oil
some chopped and peeled squash or pumpkin or sweet potato
a carrot or two
1 parsnip
courgette/zucchini
1/2 red onion
2 garlic cloves
1 small orange
a few mushrooms
a few tomatoes halved
any other veg you feel you need to get rid of!
tempeh chunks
some herbs like rosemary, oregano and thyme
salt and pepper
3/4 cup of Quinoa made with a organic veg stock cube added to it.

Get your water on to boil and chop up your squash or sweet potato. I would par-boil this as well as the carrot and parsnip. Cook until they are a little soft but not totally squishy. Chop the rest of the veg in chunks and throw it all in a bowl. Try to keep veg equal size. Put the parboiled veg in the bowl too and add the chopped garlic, herbs and drizzle a bit of olive oil on it. Season with salt and pepper. Then squeeze the orange in this mixture as well. You can chop it up and throw it in the bowl as well. Give it a good mix and put it on a cooking tray in the oven to roast. You will need to flip the veg occasionally. Now get the Quinoa on to cook so it's ready when the veg is done. Test the veg to make sure it's cooked through and add serve it with the Quinoa. Sprinkle nutritional yeast on this for added vitamins. Nice glass of red wine goes perfect with this!