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Quinoa, Parsley and Roast Vegetables

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salad

To make this dish I chopped mushrooms, eggplant/aubergine, zucchini/courgette, carrot, sweet pepper, purple onion and tomato and tossed them with olive oil, minced garlic and a mix of Mediterranean spices (basil, marjoram, thyme, celery, oregano and rosemary) before baking them in the oven. Meanwhile I cooked quinoa at a ratio of 3 parts water to 2 parts quinoa for 15 minutes on low heat. After everything cooled, I added salt and roughly chopped fresh parsley.

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