PRO TIP – Roast a large tray of veggies at the beginning of the week then you can add to meals when you like
Prep time 5 mins
Cooking time 5 mins (without roasting tomatoes)
Roasting tomatoes 12-15 mins
Serves 2 people
Keeps in the fridge for up to 3 days
1-2 cups cherry tomatoes or chopped vine tomatoes
1-2 garlic cloves
1⁄2 pack of precooked quinoa
2-3 cups of spinach or baby kale, roughly chopped
1 can of cannellini beans, drained and rinsed
1-2 heaped tablespoons of fresh pesto – free from pesto is usually cheese free
1. Heat oven to 220`c
2. Toss tomatoes and garlic cloves on a baking sheet with a drizzle of olive oil and sprinkle with salt. Place in the oven and bake for 12 to 15 minutes.
3. Meanwhile heat half the packet of quinoa in a small pan and add 1-2 tbsp of hot water and stir for 1-2 mins
4.Then add spinach, white beans, and pesto, and stir for 1-2mins more. Cover and let stand for a minute or two until the spinach has wilted.
5. Taste, season, and stir. Transfer to bowls and top with roasted tomatoes and more pesto or olive oil, if desired. Or add some tinned sweetcorn and chopped pickled beetroot and a chopped red pepper.