Roast Winter Veg with Carlins & Quinoa

Roast Winter Veg with Carlins & Quinoa

by Jenny Chandler

Queen of pulses Jenny Chandler combines quinoa with carlin peas as a satisfying base for seasonal roast vegetables. The fabulously nutty texture and flavour of the carlin peas works especially well, but you could swap them out for other pulses.

Jenny suggests cooking 500g of carlin peas from scratch and using the cooked peas for a number of meals - they freeze well or can be kept in the fridge for 3 days. Carlin peas are also available pre-cooked in tins or jars.

Serves 4 as a main or 6 as a side

Ingredients

  • 250g Quinoa
  • 300g Cooked Carlin Peas, drained
  • 500ml Vegetable Stock
  • 300g Brussels Sprouts
  • 300g Squash, such as butternut, celebration or delicata
  • 1 Medium Onion
  • 2 tbsp Rapeseed Oil, or Olive / Vegetable Oil
  • 2 Pink Grapefruit
  • 2 - 3 tbsp Worcestershire Sauce (vegan versions are available)
  • Extra Virgin Olive Oil, Salt and Pepper to taste
  • 50g Walnut Pieces
  • Leaves from about 4 sprigs of Mint
Harissa-Yoghurt Sauce
  • 1 - 2tbsp Harissa ( depending on the brand and fieriness)
  • 1tbsp Tahini
  • 1 - 2tbsp Wine Vinegar
  • 1 Clove Garlic, Crushed
  • 1 -1tsp Maple Syrup or Honey (optional)
  • 200ml Natural Yoghurt (dairy or plant-based
  • Salt, to taste

Method

  1. Preheat the oven to 210 c/200 c fan
  2. Rinse the quinoa and then pour into a saucepan and cover with 500 ml of vegetable stock ( a good stock cube or vegetable bouillon powder will be fine). Bring up to the boil and then simmer, with a lid on for 10 minutes, add the carlin peas and then continue to cook for another 5 minutes until the quinoa seeds have swollen and absorbed the liquid. Set aside with a lid on to keep warm.
  3. Halve the sprouts, chop the squash into 1 cm thick slices ( leaving the skin on) and slice the red onion into thin segments ( rather than slices that burn more easily). Take your largest roasting pan and toss the vegetables around in the oil and sprinkle over a good pinch of salt.
  4. Roast the vegetables in the hot oven for about 15 minutes , until they are browned but the sprouts are still nicely firm.
  5. Meanwhile, after removing the peel and pith, cut the grapefruits into segments or slices, reserving any juice.
  6. Season the quinoa with Worcestershire sauce, a dash of extra virgin olive oil, salt, pepper and the reserved grapefruit juice. Stir in about about half of the roast vegetables, grapefruit, walnuts and mint. Taste and play with your seasoning again.
  7. Spoon onto a serving platter and scatter the remaining ingredients on top. Great served both hot or cold. Particularly good accompanied with the Harissa-yoghurt sauce below.
For Harissa-Yoghurt Sauce
  1. Mix together the harissa, tahini, vinegar and garlic. Add enough water to give a consistency similar to your yoghurt. Season with salt and add a little sweetness if you like.
  2. Pour the yoghurt into a wide bowl and swirl the harissa mixture through it. Perfect with roast veg’, salads or to finish a soup.



Jenny Chandler
Jenny Chandler

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