Can’t get enough of vegetables? Not something you hear everyday, but we know how that feels – and how it’s so incredibly easy to exhaust your cooking methods when you’re eating them three meals a day. Instead of stir-frying, baking, or even encrusting them, this time, try treating the veg like actual steaks. The satisfying and smoky flavours of roast will seep into your baked quinoa and fresh zucchini, that one almost wouldn’t realise this delish meal is completely meat-free.
- ½ cup (100 g) white quinoa
- 700 g broccoli, cut into 1cm thick slices
- 2 small zucchini (180 g), sliced thinly
- 1 tbsp olive oil
- 80 g ricotta, crumbled
- 2 tbsps natural flaked almonds
- 2 tbsps dried unsweetened cranberries
- ¼ cup (60 ml) extra virgin olive oil
- 2 tbsps lemon juice
- 1 tsp finely grated lemon rind
- 1 clove garlic, crushed
Rinse quinoa under cold water; drain well. Spread on an oven tray. Bake for 10 mins, stirring halfway through, or until toasted and golden. Cool to room temperature.
Combine broccoli, zucchini and oil in a large bowl until vegetables are coated. Cook broccoli on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 mins, each side or until just cooked. Remove from heat; cover to keep warm.
Cook zucchini on heated oiled grill plate for 1 min each side.
Make lemon dressing: Whisk ingredients in a small bowl; season to taste.
Arrange vegetables on a serving platter, top with ricotta, quinoa, almonds and cranberries. Serve drizzled with dressing.