Creamy roasted vegetable quinoa

Oh, Mister Baby. When I tell stories of your infant days, they will be 90% about your bowels. 
We had a lovely week with the Grandpoops with plenty of trips out for coffee, including when baby’s uncle had to point out to Grandmoo that a wheel had rolled off the buggy and was disappearing down the road. 

Mister Baby celebrated Easter by not pooping for five days. Apparently that’s completely normal for breastfed babies, but it did have the inevitable consequence that yesterday when the time came I wished I had a hazmat suit. I need to replenish his stock of vests again.

After the mother of all chocolate binges, I decided we needed some vegetables and that eating some quinoa would make my innards forgive me. The aubergine and cauliflower become lovely and creamy when roasted, and mixed with the soft sweet potato create a lovely flavour. Provide a zingy lift with either feta or nutritional yeast and a squeeze of lemon. I hate having a specialist ingredient in the fridge and only using it for one thing, so if you made the tamarind paneer, it’s time to crack our the tamarind sauce again. 

SERVES 6

TIME 40 minutes 

INGREDIENTS

2 aubergines 

1 cauliflower

5 sweet potatoes 

1 packet of baby corn

2 tins of chickpeas

1 cup of quinoa

4 tablespoons of tamarind sauce (I use East End, available at Tesco, but M&S sells some more expensive tiny pots or you can get big bottles at Asian supermarkets)

150g feta or 2 tablespoons of nutritional yeast and a dash of lemon juice 

1 tablespoon oil

2 teaspoons of cayenne pepper

RECIPE

Chop the aubergine into discs, the cauliflower into little florets, and the baby corn into 2cm chunks. Drain the chickpeas. Toss with the oil and place on two baking sheets. Roast at 220 degrees for 30 minutes, swapping which tray is at the top of the oven halfway through. In this instance you want the veg to be soft, not crisp and browned, in order to achieve a creamy taste. The chickpeas will provide texture. 

Cook the quinoa according to packet instructions, usually two cups of water to one cup of quinoa and then simmered for 12-15 minutes until the water is absorbed.

Combine the veg, chickpeas and quinoa in a large mixing bowl. Stir through the tamarind sauce and crumble in the feta or nutritional yesterday and lemon. Serve with smug. You won’t be waiting five days to poop after this one.

No one leaves Boopy in the corner during nap time

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