Maple Dijon Roasted Root Vegetable and Quinoa Traybake

Ingredients

• 400 g parsnips
• 400 g carrots
• 250 g quinoa
• 2 tbsp maple syrup
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 500 ml vegetable stock
• 10 g fresh rosemary
• 50 g pumpkin seeds
• 80 g baby kale

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Peel and cut the parsnips and carrots into chunky batons.

2. 2

   Whisk together the maple syrup, Dijon mustard, and olive oil. Toss the root vegetables in the glaze with the rosemary sprigs and spread over a large roasting tray.

3. 3

   Roast for 35–40 minutes, turning halfway, until tender and caramelised at the edges.

4. 4

   Cook the quinoa in the vegetable stock according to packet instructions until all liquid is absorbed. Season and fold through the baby kale.

5. 5

   Toast the pumpkin seeds in a dry pan for 2 minutes. Serve the quinoa in bowls topped with the glazed root vegetables and scattered with toasted pumpkin seeds.