Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

Minty sweet zest

260 kcal  happyfacenobackground happyfacenobackground  VE

Flavours: 2 tbsp dried basil, 1 tsp mint, 2 tbsp cranberry sauce, 1/8 tsp garlic powder, S/P

Bulk: 200g peeled sweet potato, 200g courgette, 1 large lemon, 80g quinoa

Jazzy:  sprinkle with toasted sesame seeds

Store: can be kept in the fridge for the next day

Lets cook: Preheat the oven to 220oC. Peel the sweet potato and cut into small cubes (about 1cm by 1cm). Boil these for 8 minutes to soften, then drain. Cube the courgette in the same way. Next, bake the potato and courgettes cubes (lightly oiled) with a sprinkle of S/P for 30 mins (I turned the heat up for the last 5 minutes to crisp everything a little more). Meanwhile, boil the quinoa in 500ml water for 20 mins (or until all the water has been absorbed). Also make the pesto by zesting the lemon and juice. Add the basil, some S/P, cranberry sauce, mint and garlic to the lemon. Mix well then mix into the quinoa. By now the roasties should be done so plate up the quinoa and top with the veggies  cutefacenobackground



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