- 2 potatoes
- 1 red pepper
- 2 zucchini (corgette)
- 1 fennel bulb
- 200 g of cooked multicolored quinoa
- Olive oil
- 1 tablespoon dried oregano
- Fresh oregano leaves
- Peel the potatoes, trim ends of zucchini, remove the head and seeds from the pepper and cut the base of the fennel. Now cut everything into cubes. Place onto a baking sheet lined with baking paper, sprinkle over salt, olive oil and oregano and bake at 180 ° C for about 35-40 minutes, turning every so often to brown evenly.
- Remove from the oven, mix with quinoa and serve.
To prepare this type of quinoa leave it to soak for 4 to 8 hours to allow the grain to soften then cook it in three times its volume of water. Bring to the boil then cover, reduce the heat and allow to simmer for about 30 minutes or until the grain has opened and is tender.