Roasted Vegetable and Quinoa Bowl with Garlic Aioli

Ingredients

• 1½ cups Tri-colour quinoa, rinsed well
• 2¼ cups Water or vegetable stock
• 2 medium Zucchini, cut into 2 cm half-moons
• 2 large Red bell pepper, deseeded, cut into 3 cm chunks
• 1 large Red onion, cut into thin wedges
• 1½ cups Cherry tomatoes, left whole
• 1 (15 oz) can Chickpeas, drained and rinsed
• 5 tbsp Olive oil
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• ½ tsp Dried chilli flakes
• 1¼ tsp Fine sea salt
• 2 cloves Garlic cloves, peeled, left whole for roasting
• 2 medium Lemon
• ½ cup Garlic aioli
• ¾ cup loosely packed Fresh flat-leaf parsley, leaves picked
• 3 cups Baby spinach or mixed greens
• 2 medium Avocado, pitted and sliced
• 1 tbsp Coconut aminos

Instructions

1. Line your large baking sheet (or two medium ones) with parchment paper. Put the sheet(s) in the oven and preheat to 425°F (220°C). Heating the tray first gives the vegetables a head start on browning.
2. Drain and rinse 1 (15 oz / 425 g) can of chickpeas. Spread them on a clean kitchen towel or a few sheets of paper towel and pat very firmly until dry. Any moisture left on the surface will steam them instead of crisping them. Set aside.
3. Cut 2 medium zucchini into 2 cm half-moons. Cut 2 large red bell peppers (deseeded) into 3 cm chunks. Cut 1 large red onion into thin wedges, keeping the root end intact so the wedges hold together. Put all the cut vegetables and the dried chickpeas into a large mixing bowl.
4. Add 4 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, ½ tsp dried chilli flakes, 1 tbsp coconut aminos, and ¾ tsp fine sea salt to the bowl. Toss everything well until every piece is coated. Peel 2 cloves garlic and tuck them into the vegetables whole so they roast and soften alongside.
5. Carefully pull the hot baking sheet out of the oven and tip the vegetables and chickpeas onto it in a single layer. Don't crowd them together or they'll steam. If everything doesn't fit in one layer, use two trays. Slide back into the oven and roast for 30 minutes.
6. While the vegetables go in, rinse 1½ cups (255 g) tri-colour quinoa in a fine-mesh sieve under cold running water for about 30 seconds. This removes the natural bitter coating (saponin). Tip it into a medium saucepan. Add 2¼ cups (540 ml) water or vegetable stock and ½ tsp fine sea salt. Bring to a boil over high heat, then reduce to a low simmer, cover with the lid, and cook for 15 minutes without lifting the lid.
7. After 15 minutes, the quinoa should have absorbed all the liquid. Take it off the heat, keep the lid on, and let it steam undisturbed for 5 minutes. Then uncover, add 1 tbsp olive oil and the zest of 1 lemon, and fluff everything with a fork. Taste and add salt if it needs it.
8. After 30 minutes, pull the vegetables out. The edges of the zucchini should be going lacy and slightly charred, the tomatoes should have burst and jammy, the onion tips starting to char. Add 1½ cups (225 g) whole cherry tomatoes to the tray, toss them among the vegetables, and return to the oven for another 10 minutes.
9. While the tomatoes finish, pick ¾ cup (25 g) flat-leaf parsley leaves and roughly chop them. Juice 2 medium lemons and set the juice aside.
10. Pit and slice 2 medium avocados right before you assemble the bowls. Squeeze a little lemon juice over them to slow browning.
11. Divide 3 cups (90 g) baby spinach or mixed greens among 4 to 5 bowls. Spoon the warm quinoa on top, then pile the roasted vegetables and tomatoes over the quinoa. Lay the avocado slices alongside. Add a generous spoonful of ½ cup (120 ml) garlic aioli right in the centre (store-bought or pre-made works perfectly here). Scatter the chopped parsley over everything, and finish with a little drizzle of good olive oil and a wedge of lemon on the rim.