Quinoa with sprouted lentils and roasted vegetables

Quinoa with sprouted lentils and roasted vegetables

Core recipe

Serves 2

2 cups of quinoa

lots of chopped vegetables (squash, carrots, swede, beetroot, courgettes)

4 tsp olive oil

1 tbsp tamari

2 tsp fresh thyme

1 tsp miso paste

2 cups of sprouted puy lentils

tahini sauce (optional and must count points for it)

Mix your chopped vegetables with the olive oil and tamari. Place on a roasting tin and sprinkle with fresh thyme. Roast in the oven at 220°C/Gas 7 for 40 minutes.

Meanwhile, cook the quinoa in 2-3 times the amount of water. Once all the water has been absorbed, stir in the miso paste that has been mixed with a bit of water and some sprouted puy lentils.

Turn off the heat, cover and let sit for 10 minutes. Serve the vegetables on the quinoa and spoon on tahini sauce if desired.