Ingredients:
450g parsnips
500g carrots
1 red onion
150g quinoa (or couscous if you prefer)
300ml vegetable stock
1 tin white beans (butter beans, cannellini beans or haricot beans – whichever you like most)
160g kale
3 tbsp olive oil
1.5 tbsp mustard
1.5 tbsp honey
1 tbsp cumin seeds
150g Greek yogurt
Juice of ½ lemon
1 small bunch fresh coriander
2 garlic cloves
Instructions:
1. Heat the oven to 200 degrees Celsius. Roughly chop up the parsnip, carrots and onion and chuck them on a baking tray. Drizzle 1.5 tablespoons over the veggies, season well and give them a toss around. Roast for 25 minutes.
2. Meanwhile, wash the quinoa and then put it with the vegetable stock in a small saucepan (that has a lid). Bring the stock to a boil, place the lid on, drop the heat down to a low, and simmer for 15 minutes until the liquid has been absorbed. Then take off the heat, remove the lid and leave it to steam.
3. Whisk together ½ tablespoon of olive oil, the mustard, the honey and the cumin seeds. Once the first roasting is done, take the tray out of the oven, chuck the beans over and drizzle the honey-mustard glaze over. Give it all a mix then put it back in the oven for 15 more minutes.
4. While that cooks, mince the garlic and coriander then mix it with the yogurt and lemon juice. Set aside.
5. Once the second roasting is done, take the tray out, scatter over the kale and 1 tablespoon olive oil and then put it back in the oven for 8 minutes.
6. Fluff the quinoa with a fork then mix it on the tray with all the veggies so it absorbs the pan flavour. Divide into 4 portions and drizzle the zesty coriander-yogurt sauce over each portion and enjoy!
Image by Maddie Everett-Heath for The Student
