Pregnancy Recipe
Batch cooking
Batch roast vegetable and quinoa base
A tray of roast vegetables and a pot of quinoa prepared once and used across three or four different meals during the week.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Portions
- 6
- Easy
- Pregnancy
- Vegan
- Vegetarian
- Gluten-free
- Budget-friendly
- Fibre-rich
- Dairy-free

Make this recipe
Ingredients
For 6 portions. Tick items as you go — nothing is changed for anyone else.
Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.
This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.
Method
- Step 1. Heat the oven to 200°C (180°C fan) and roast the vegetables with the oil and oregano for 35 to 40 minutes, turning once.
- Step 2. Cook the quinoa in plenty of water for 12 to 15 minutes, then drain.
- Step 3. Cool both quickly and refrigerate in portions within two hours.
- Step 4. Use through the week in bowls, salads, wraps and soups, reheating each portion once until steaming hot.
Allergens for your selection
No declarable allergens in the ingredients as currently selected.
Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.
