Quinoa and roasted vegetable lunch bowl

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 150 g quinoa, rinsed
• 240 g chickpeas, canned, drained and rinsed
• 1 zucchini zucchini, washed and sliced
• 1 pepper red bell pepper, washed and sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oven to 400°F (200°C) and roast the vegetables with the oil for 20–25 minutes.
2. 2Step 2. Cook the quinoa in boiling water for 12–15 minutes, then drain.
3. 3Step 3. Whisk the tahini and lemon juice with a little water to make a dressing.
4. 4Step 4. Combine the quinoa, chickpeas and roasted vegetables and dress before serving.

Allergens for your selection

• Contains: Sesame

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.