Serves 4
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  1. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6. Cook the quinoa according to package instructions.
  2. In a large roasting tin, toss the vegetables with the thyme, chilli, lemon zest, two tablespoons of the olive oil and some salt and pepper. Roast for 25-30 minutes, turning occasionally.
  3. Heat the remaining oil in a pan over a medium-high heat and cook the garlic for 20 seconds. Season the pork chops, add to the pan and cook for 2-3 minutes per side or until completely cooked throughout. Transfer to a plate, tent loosely with foil and allow to rest for 8-10 minutes.
  4. In a large bowl, combine the cooked quinoa with the roasted vegetables. Add the chopped parsley and lemon juice and toss to combine.
  5. Serve the vegetables and quinoa with the pork chops.

Nutrition Facts

Per Serving: 642kcals, 33.9g fat (9.4g saturated), 58.2g carbs (7.9g sugars), 28.4g protein, 10.1g fibre, 0.157g sodium

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