Middle Eastern Roasted Vegetables with Quinoa

I love roast vegetables in every way, shape and form, but too often they end up as a side dish.  Here’s a hearty main course using some of my favourite vegetables.  For a more Middle Eastern twist, mix two parts yoghurt with one part tahini sauce (not paste).  You could also have the tahini sauce on its own, which makes the dish suitable for vegans.  You could add a little chilli powder to the spice mix if you prefer hot flavours.

Makes 4 Servings
1 medium Cauliflower
2 whole Aubergines
2-3 whole pre-cooked Beetroot
2tbls Olive Oil
2tsp Paprika
1tsp Turmeric powder
1/2tsp Cinnamon
2tsp Cumin
2 large Red Onions
100g Quinoa (red looks lovely)
Greek Yoghurt and toasted pine nuts to serve (optional)

1. Preheat the oven to 180C.

2. Remove the leaves and core from the cauliflower and cut into florets. Cut the aubergine into wedges. Place in a roasting tin.

3. Mix in 1.5tbls of oil and all the spices. Toss thoroughly with your hands.

4. Place the vegetables in the oven for 10 minutes. Meanwhile, peel the beetroot and cut into wedges. Set aside.

5. Heat the remaining oil in a large frying pan. Finely slice the onions, and fry over a medium heat until softened. This will take about 10 minutes.

6. After 10 minutes, add the beetroot to the rest of the roast vegetables. Toss well, return to the oven and cook for a further 20 minutes.

7. Meanwhile, when the onions are cooked, remove them from the pan and set aside. Place the quinoa in the pan, cover with water or vegetable stock, bring to the boil and simmer for around 15 minutes, or until cooked.

8. Remove the vegetables from the oven and add them to the quinoa with the onions, mixing well.

9. Serve with yoghurt and toasted pine nuts if you like, and perhaps a green salad.