"This is a delicious plant based dish that is perfect for anytime of the year. The tomato and honey sauce blends beautifully with the roasted veggies and works really well the quinoa. Both the squash and celeriac are high in potassium and vitamin C. This dish is delicious hot or cold."
Roasted Squash and Celeriac with Quinoa Tomato and Honey Sauce
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- Recipe Card
Prep time: 25mins
Cook time: 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 200 grams Quinoa
- 1 chopped Butternut Squash
- 400 millileters boiled Water
- 1 cube Veggie Stock
- 1 chopped Celeriac
- 10 fresh Cherry Tomatoes
- 1 tabelspoons dried Rosemary
- 1 tabelspoons dried Parsley
- 1 tabelspoons dried Thyme
- 1 tabelspoons raw Honey
- 1 tabelspoons Pomegranate Molasses
Method
Step 1
Pre-heat the oven to 220/200 fan.
Step 2
Rinse the quinoa thoroughly, place into a small pan with the stock and boiling water, bring to the boil, put the lid on and reduce the heat to low. Cook for around 12-15 minutes or until all the water has been fully absorbed. Set aside.
Step 3
Place the squash, celeriac and tomatoes with their vine into a large roasting tray with the herbs.
Step 4
Drizzle over the oil, honey and pomegranate molasses and lightly season.
Step 5
Roast for 30 minutes (put the timer on). After 30 minutes, give them a good stir. Cook for a further 20 minutes.
Step 6
Mix together with the quinoa and a handful of leaves and walnuts if using.
Step 7
This dish is also delicious served cold and will keep in the fridge for 3 days