Middle eastern quinoa with carrots

GF, V    Serves 4

200g quinoa, rinsed

400ml vegetable stock

1 x 400g tin black beans

450g carrots peeled and cut into 1cm thick slices

2 Tbsp olive oil

1 large garlic clove peeled and grated

2.5cm piece ginger peeled and grated

1 tsp salt

1 heaped tsp cumin

1 tsp ground cinnamon

1 tsp ground cardamom

200g feta crumbled

10 dates, quartered

15g parsley

Dressing:

Juice and zest of 1 lemon

2 Tbsp olive oil

1 tsp salt

Method:

Heat oven to 200 degrees Celsius (180 fan forced)

Add quinoa, stock, beans into large roasting tin and stir. 

In large bowel mix sliced carrots, oil, garlic, ginger, salt and spices, then scatter over quinoa mix.

Roast for 45 - 60 minutes, until quinoa is cooked.

Meanwhile make dressing by whisking together ingredients.

Once cooked, stir through lemon dressing, then scatter over dates, feta and parsley.  Serve warm or at room temperature.