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Wondering what to do with the leftover veggies from a Sunday roast (or just the leftover veggies you completely ignored over the weekend)? This quick and easy lunch will get you through the week! All ingredients available from your local Romeo’s.


1 cup quinoa

1 and a half cups of water

1 sweet potato, diced

1 handful of green beans, halved

1 head of broccoli, cut into small florets

1 punnet grape tomatoes, halved

2 carrots, peeled and chopped into small disks

1/2 lemon

G-Fresh lemon chilli garlic seasoning

Salt & pepper

To Garnish

Quarter of a block of crumbling fetta

1 handful of cashews, roughly chopped

Natural yoghurt


Half a lemon, cut into wedges


3 tablespoons olive oil

2 tablespoons soy sauce

1 teaspoon sesame oil


Preheat oven to 180 degrees.

Rinse quinoa in a sieve under running water

Combine quinoa and water in a saucepan over low heat and bring to the boil. Once the water is bubbling, reduce the heat to a low simmer and place a lid on the saucepan. Simmer for 15 minutes (keeping an eye to make sure it doesn’t stick to the bottom).

Once water has disappeared and quinoa is a soft consistency, remove from heat and spread along the bottom of a large serving dish / bowl. Season with some salt and pepper, and a squeeze of half the lemon.

On a baking tray, toss sweet potato and tomato in some olive oil and salt and pepper. Place into the oven for 20 minutes, then remove the tomatoes. Place sweet potato back into the oven for another 15 minutes until cooked through and slightly browned.

Steam your broccoli, beans and carrots either on the stove top or in the microwave, whatever floats your boat. I like my veggies to be quite soft so I steam for quite a while but up to you!

Once all veggies have been roasted / steamed, add to a large bowl and season with G-Fresh lemon chilli garlic seasoning.

In a smaller bowl, combine olive oil, soy sauce and sesame oil. Once mixed together have a taste and balance out depending on what you like. When you are happy with the dressing, pour over the veggies and toss until it is all coated.

Pour the veggies over the top of the quinoa in your serving dish. Crumble some feta over the top and sprinkle the chopped cashews and coriander leaves to garnish.

Serve with natural yoghurt and lemon wedges. Delicious warm or cold, so perfect for lunches during your busy week!

Serves 4 – 5, depending on your serving size.

Millie x

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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