1 red and 1 yellow pepper, halved and deseeded
½ butternut squash
2 zucchini/courgettes, thickly sliced
1 tbsp garlic infused oil
3 tbsp extra-virgin olive oil
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint, roughly chopped
Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash).
Tip all the veg into a baking tray, add garlic oil, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add cumin, harissa and almonds. Roast for another 20 mins, then cool.
Put quinoa into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
In a bowl, mix zest, juice and remaining oil and fold in the mint. Pour over the veg, then toss with the quinoa.
Recipe from Good Food magazine