Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1901 / 454
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast veggies
Preheat the oven to 220°C. Rinse all the vegetables. Cut bell pepper, zucchini and eggplant to wedges and lay on a baking tray. Add cherry tomatoes and unpeeled garlic cloves. Drizzle with olive oil. Season with salt and pepper. Roast in the oven for 25 minutes.
2 Fry onions
Peel and mince onion and garlic. Heat oil in a large pan over medium heat. Add onion and garlic and cook until soft, for 3–4 minutes. Sprinkle with oregano and chilli powder. Add chopped tomatoes. Let simmer lightly for 10–15 minutes. Keep warm.
3 Cook quinoa
Place quinoa to a bowl and cover with warm water. Then pour into a colander (with very small holes) an drain. Measure water, using quinoa and water ratio 1:1.5, to a pot. Bring to boil and add drained quinoa. Cover and reduce the heat to low. Let simmer lightly for 15 minutes until the water is absorbed. Remove from the heat and fluff with a fork.
4 Toast nuts
Heat a large pan over high heat. Toast pine nuts for a few minutes, remove from the pan and set aside.
5 Add to sauce and serve
Once the vegetables are roasted, squeeze the garlic out of its skin. Add all the vegetables to the tomato sauce. Serve the sauce on top of the quinoa. Sprinkle with choppedbasil leaves and pine nuts.