This simple veg and quinoa traybake makes a quick and easy addition to weeknight meals to help bump up your veg intake. You can also make it into a more substantial, standalone meal by nestling two well-seasoned cod or salmon fillets between the veg for the last 12 minutes of baking time. Or, if you’re vegan adding a tin of butter beans at the start.
Tray bakes are quick and easy to prepare, but taste absolutely delicious. They make great meals when you’re feeling tired and don’t want to deal with too much washing up. Plus when you cook in this way there are endless possibilities, don’t be afraid to free-style! You can use your favourite vegetables or whatever you have in the fridge, or choose different herbs to suit your tastes.
Simple veg and quinoa traybake ingredients
- Olive oil, thyme, garlic, salt and pepper: To make a marinade for the veggies.
- Vegetable: Choose your favourites, just remember to cut them into evenly sliced pieces for an even cooking time. I used a Mediterranean medley of red and yellow peppers, red onion, and cherry tomatoes. If you use harder vegetables like carrots then adjust the cooking time appropriately.
- Cooked quinoa: Quinoa makes this traybake a little more substantial.
- Kalamata olives: For a burst of rich, fruity and smoking flavour.
- Fresh basil leaves and pine nuts: To garnish.
How to make this simple veg and quinoa traybake
This is super quick and easy to make. First, preheat the oven to 180°C (350°F). Then follow these three simple steps:
- Make a marinade: Place olive oil, thyme, garlic, salt and pepper in a small jug and whisk to combine.
- Roast the veg: Place the courgette, peppers, red onion and cherry tomatoes in an ovenproof dish, drizzle with the olive oil mixture and toss to combine. Bake for 20-25 minutes, or until the veggies are soft and golden.
- Warm the quinoa: Remove from the oven and stir through the cooked quinoa. Return to the oven for 5 minutes to warm the quinoa.
That’s it! Divide between serving bowls, top with the olives and sprinkle with the torn basil leaves and pine nuts to serve.
More veggie sides to try
I hope you enjoy this simple veg and quinoa traybake recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Simple veg and quinoa traybake
Ingredients
- 2 tbsp olive oil
- 3 sprigs lemon thyme finely chopped
- 2 garlic cloves crushed
- Sea salt and cracked black pepper
- 1 courgette sliced into rounds
- ½ red pepper chopped into chunks
- ½ yellow pepper chopped into chunks
- 1 red onion quartered
- 7 mixed cherry tomatoes halved
- 250 g cooked quinoa
- 100 g kalamata olives pitted and halved
- ¼ bunch basil leaves torn
- 2 tbsp pine nuts
Instructions
- Preheat the oven to 180°C (350°F). Place olive oil, thyme, garlic, salt and pepper in a small jug and whisk to combine.
- Place the courgette, peppers, red onion and cherry tomatoes in an ovenproof dish, drizzle with the olive oil mixture and toss to combine. Bake for 20-25 minutes, or until the veggies are soft and golden.
- Remove from the oven and stir through the cooked quinoa. Return to the oven for 5 minutes to warm the quinoa. Divide between serving bowls, top with the olives and sprinkle with the torn basil leaves and pine nuts to serve.
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