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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
Containers of roast vegetables and cooked quinoa prepared for the week

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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

  1. 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.
  2. Step 2. Cook the quinoa in plenty of water for 12 to 15 minutes, then drain.
  3. Step 3. Cool both quickly and refrigerate in portions within two hours.
  4. 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.