Heat oven to 200 celcius
Once the oven is at temperature, place chopped peppers, carrots and parsnip on a roasting tray and place in the oven for around 20 minutes - until soft
Heat oil in a medium saucepan over a medium/low heat and add spring onions (scallions), saute gently for around 3 minutes
Add lentils, cumin and paprika and stir to coat everything
Add tinned tomato, quinoa, water and soy sauce / tamari and crumble in the 1/2 stock cube.
Set to simmer gently - covering the pan with a lid.
The quinoa should take around 20 minutes but keep checking and give it a stir to ensure it's not sticking and add extra water as needed.
Carefully add roasted vegetables to the pan and stir through
Taste and season with salt and pepper to your liking