After topping and peeling the brussles slice each into two. Then halve the onions and thickly slice. Break the cauliflower into small florettes. Put the cauliflower, red onion, sprouts into a oven tray and mix with 2 tablespoons of the olive oil, salt, and garlic (crushed). Place in a 200˚c oven for 20 minutes.

Whilst the vegetables are roasting cook the quinoa. Cover with salted water and add the 2 sprigs of rosemary. Bring to the boil then cover and simmer for 15-20 minutes. Take off the heat reserve in the pan with the lid off.

When the veg has cooked for 20 minutes. Remove from the oven and squeeze the juice of the lemon over the top of the vegetables. Place back in the oven for a further 10-15 minutes.

Whilst the vegetables are taking their final roasting; cover a shallow tray with the oats and place in the oven roasting the veg. Toast for 10 minutes until the oats begin to brown and crisp. Remove and reserve.

Remove the vegetables from the oven. Add the quinoa to the tray and mix with the vegetables. Allow to cool slightly, aproximately 3-5 minutes.

Thinly slice the celery sticks. Spoon the quinoa mixture into bowls and cover with a decent helping of the celery and then the toasted oats. Drizzle with the remaining oil and season with salt and pepper.