Coconut Quinoa with Roast Vege & Currants

September 28, 2016

Guaranteed to become a family favourite this roast veg salad is a fantastic way to introduce kids to super-grains like quinoa. Makes a really satisfying side dish for poached fish or grilled chicken or, a super healthy, light lunch or dinner for two.


1/4 Jap pumpkin, skin off, seeds discarded and roughly chopped

1 large sweet potato, peeled and roughly chopped

8 chat potatoes, peeled and quartered

2 cloves garlic, peeled and roughly chopped

2 long red chillies, seeded and roughly chopped

4 sprigs fresh thyme

2 tsp dried sumac

2 dessert spoons plant based Nuttelex

1 cup white quinoa

1 cup water

1/2 cup currants

1 tbsp shredded coconut

1/2 cup fresh sunflower sprouts

salt and pepper


1Preheat oven to 180 C

2Line a baking tray with paper

3Scatter chopped vegetables, garlic, chilli and thyme on baking tray

4Dust with sumac

5Add Nuttelex in dollops around the vegetables

6Place in oven and roast for 45-50 minutes or until all vegetables are tender. Toss once or twice while roasting

7Meanwhile, cook the quinoa. Place quinoa in a large saucepan and cover with water

8Bring to the boil, reduce heat and simmer gently until all the liquid has been absorbed. Cover with a tea towel to absorb excess moisture and set aside

9Removed cooked vegetables from the oven and transfer to a large mixing bowl

10Add cooked quinoa, currants, coconut and sunflower sprout and combine gently

11Transfer to a serving platter, season with salt and pepper and serve