1 orange pepper, deseeded and roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 red onion, roughly chopped
1 courgette, sliced thickly
2 tbsp olive oil
2 tbsp pine nuts
100g Quinoa, rinsed and drained
1 bunch watercress
To garnish:
1 lemon, cut into wedges

1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Put the vegetables onto a baking sheet, drizzle with olive oil and cook in the preheated oven for 15 minutes, add the pine nuts and return to the oven for 5 minutes.

3. Meanwhile, cook the Quinoa in boiling water for 10 minutes until tender, drain well and leave to cool for 5 minutes. Toss in the watercress, top with the roasted vegetables and serve immediately garnished with lemon wedges.

Tip:

You could also serve this with freshly steamed or stir-fried vegetables.