Roasted root veg and quinoa pilaf

600g root veg (carrots, parsnips, celeriac, swede)
2 onions
2tbsp cumin seeds
5 cloves of garlic
350g quinoa
Sprinkling of parsley and coriander
480ml vegetable stock
100ml chermoula
For the chermoula:
100g fresh coriander
100g fresh parsley
4 garlic cloves
1 lemon
1tbsp ground paprika
1tbsp ground cumin
1 chilli, seeded
300ml olive oil
Salt and pepper to taste

To make the chermoula: 

  • Chop the parsley and coriander, grate the rind of the lemon and squeeze the juice
  • Blend the ingredients together to form a paste like pesto

To make the pilaf:

  • Scrub the roots and cut into bite sized pieces
  • Steam carrots and swede for 2-3 minutes then add celeriac and parsnip for another couple of minutes
  • Heat the oven to 190C
  • Roughly chop the onion and garlic
  • Toss the vegetables, onions and garlic in the olive oil and seeds, then season with salt and pepper
  • Place in a roasting tin and put in the oven
  • Turn the vegetables after 15 minutes. They should be cooked after 30 minutes
  • Meanwhile cook the quinoa by bringing it to a boil in the vegetable stock
  • Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (15 to 20 minutes). Fluff with a fork
  • Stir the quinoa with the vegetables and put in the oven to heat through (5-10 minutes)
  • Just before serving stir in the chermoula and sprinkle with fresh herbs
Original Source: 

Izzy Silvester