Modern Briam with Quinoa

Roasted vegetables

• 700 g Russet potato
• 450 g Aubergine
• 400 g Courgette
• 500 g Tomato, ripe
• 4 cloves Garlic
• 2 tsp Dried oregano
• 80 ml Extra virgin olive oil
• 120 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

Quinoa and finishing

• 220 g Quinoa
• 500 ml Water
• 1 medium Lemon

1. Heat the oven to 200°C (390°F). Cut the potatoes, aubergine and courgettes into chunky, bite-sized pieces, and cut the tomatoes into wedges.
2. Tip the potatoes, aubergine, courgettes and tomatoes into a large bowl. Crush in the garlic, add the dried oregano, extra virgin olive oil, fine sea salt and black pepper, then toss well to coat.
3. Spread the vegetables out on a large baking tray, then pour the 120 ml water into the tray to help the potatoes cook through. Roast for 55 to 60 minutes, turning once halfway, until the potatoes are tender and the edges are deeply golden.
4. While the vegetables roast, rinse the quinoa in a colander until the water runs clearer. Bring 500 ml water to the boil in a large pot, add the quinoa and a pinch of fine sea salt, then simmer gently for 12 to 15 minutes until the water is absorbed.
5. Take the pot off the heat, cover and leave the quinoa to steam for 5 minutes, then fluff with a fork. Halve the lemon and squeeze half over the quinoa, then taste and add more if you like it brighter.
6. Spoon the quinoa into bowls or onto plates and pile the roasted vegetables on top, including any tray juices. Serve straight away with the remaining lemon for squeezing at the table.

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