Toasted quinoa, roast brassicas and spiced green herb smash from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 42) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock cubes for vegetable stock powder.

  • theydonboy on April 06, 2023

    I couldn't agree more with the others that 2 lemons for one bunch of coriander and a little spice and garlic is deeply, deeply unpleasant. I've loved the Anna Jones recipes I've made from the Guardian, and I wonder whether her book was tested. How anyone could find the sauce palatable I've no idea. And I'd only added 1.5 lemons' juice! I softened the sauce with a good handful of blitzed cashews, double the oil (at least) and 2tsp of brown rice syrup and even then, though much better, it wasn't too pleasant. But when everything's mixed together, quite a nice effect. Another error, I suspect with the recipe, is, why make such a huge amount of the sauce if you're only going to use a third of it? I spooned some over the top as a garnish and that worked well. But I'm peeved at having to basically rescue this dish.

  • onetui on December 21, 2019

    Delicious dish! I didn't have quinoa, so used pearl couscous instead. It worked really well. Two lemons in the herb smash dressing was too sharp for my palate. I'd use only one next time. But this recipe's a keeper.

  • e_ballad on May 23, 2018

    Very simple, very tasty. The herb smash was quite tangy so I’ll try with a reduced amount of lemon juice next time, as it detracted from the other flavours a little too prominently.

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