Quinoa With Balsamic Vegetable Kebabs




  • 2/3 cup quinoa, rinsed

  • 1 2/3 cups hot vegetable stock, made with stock cube

  • 2 x 250-g packages roasting vegetables

  • 2 tbsp sunflower oil

  • 2 sprigs of fresh thyme

  • 200 g can corn, drained

  • 1 tbsp butter

  • 125g frozen peas

  • 250 g marinated tofu, cut into bite-sized cubes

  • 1 tsp mild chili powder

  • 3 tbsp chopped fresh parsley

  • 2 tbsp balsamic vinegar



  • 1. Preheat oven to 400°F (200°C). Place quinoa and stock in large pot; add 1/2 tsp salt and ground black pepper. Boil, then cover and simmer gently 10 minutes.

  • 2. Meanwhile, push roasting vegetables onto eight metal skewers, brush with oil and scatter with some leaves from thyme sprigs. Place in shallow roasting pan and season. Roast 10-12 minutes or until vegetables begin to soften.

  • 3. Stir corn into pot of quinoa and add butter, peas and tofu. Add chili powder. Cover and cook gently 5 minutes. Remove from heat and leave to stand. Add parsley and fork through.

  • 4. Drizzle balsamic vinegar over kebabs and return to oven to roast until just tender. Serve with quinoa.

Serves 4