Wholesome quinoa traybake

Preparation

Peel and slice the shallots. Chop the garlic cloves. Drain the butter beans. Halve the vine tomatoes. Chop the flat-leaf parsley. Chop the basil.

Method

1. 1 Heat the oven to 200°C/180°C fan/gas 6
2. 2 Heat 1 tbsp olive oil in a large, heavy-based frying pan over a medium-high heat.
3. 3 Add the shallots, fennel seeds and ground coriander, and fry for 2-3 minutes before adding the garlic.
4. 4 Continue to cook until the shallots have softened and are starting to caramelise – about 3-4 minutes.
5. 5 Meanwhile, bring 500ml of the vegetable stock to the boil in a medium saucepan.
6. 6 Add the quinoa and cook over a medium heat for 12 minutes, stirring occasionally
7. 7 Drain and transfer to a large mixing bowl.
8. 8 Using a large metal spoon, gently stir through the shallots, butter beans, half the tomatoes and the chopped herbs.
9. 9 Sprinkle over a little sea salt.
10. 10 Put the mixture into a 2-litre ovenproof dish and pour over the remaining stock
11. 11 Scatter with the remaining tomatoes and top with slices of prosciutto, but don’t cover all the quinoa
12. 12 Drizzle over the remaining olive oil, season with black pepper and bake for 18-20 minutes.
13. 13 To serve, drizzle with a little olive oil, scatter over the parsley, basil and rocket, and accompany with natural yogurt