Herbed Quinoa And Grilled Vegetable Medley Recipe

About this recipe

Looking for a satisfying vegetarian lunch? Our Herbed Quinoa and Grilled Vegetable Medley is a French-inspired dish that's as delicious as it is nutritious. Packed with 48 grams of protein, this recipe features tender, fluffy quinoa paired with a vibrant mix of grilled eggplant, zucchini, bell peppers, and chayote squash. Fresh thyme and black garlic infuse the dish with aromatic depth, while matchstick-cut radish and carrots add a refreshing crunch. With just 40 minutes of prep and cook time, this visually stunning plate is perfect for a midday boost. Ideal for maintaining energy levels, the medley delivers balanced macros, including 197 grams of carbohydrates and 38 grams of healthy fats. Whether you're cooking for yourself or sharing the joy of this colorful meal, it's sure to become a lunchtime favorite.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 2 Medium Aubergine/Eggplant Medium (Pack Of 2)
• - Grilled Zucchini In Olive Oil
• 1 piece Yellow Bell Pepper
• 300 g Trs Flake Rice Thick Pawa 300G
• 50G The Garlic Farm Black Garlic Cloves
• - Thyme Bunched Herb
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 4 Pack Fresh Carrots - Pack Of 4
• 500 Ml Olio Guglielmi Monogram Light Extra Virgin Olive Oil, 500Ml
• 750 G Top-Op Table Salt Drums
• - Maldon Flakes Sea Salt
• 1 Kg Harina Pan - Yellow, 1Kg
• 1 Kg Essential Cuisine Nutrisis Thickener, 1Kg

Instructions

1. 1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. 2. Cook the quinoa in 300 ml of water over medium heat for 15 minutes until tender, then fluff with a fork.
3. 3. Slice the eggplant into rounds, yellow bell pepper into strips, and chayote squash into cubes.
4. 4. Heat a grill pan and brush it with 1 tbsp olive oil, then grill the eggplant, zucchini, bell pepper, and chayote squash until tender and lightly charred.
5. 5. Peel and mince the black garlic cloves, then sauté them with the remaining 1 tbsp olive oil in a skillet until fragrant.
6. 6. Add the cooked quinoa to the skillet with the sautéed garlic and mix well to combine.
7. 7. Season the quinoa with thyme, Maldon sea salt, and a pinch of table salt, stirring to evenly distribute the flavors.
8. 8. Slice the mooli radish and carrots into thin matchsticks for a fresh and crunchy texture.
9. 9. Arrange the grilled vegetables over the quinoa mixture and top with the sliced radish and carrots.
10. 10. Sprinkle the dish with a light dusting of Harina Pan and Nutrisis Thickener for added texture and protein enhancement.
11. 11. Serve warm and garnish with a sprig of fresh thyme for an aromatic finish.