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

• 100 G Jumbo Garlic 100g
• - Thyme Bunched Herb
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 2 Medium Aubergine/Eggplant Medium (Pack Of 2)
• 1 piece Yellow Bell Pepper
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Maldon Flakes Sea Salt
• - Fresh Asian Chayote / Chow Chow
• - Forest Whole Foods Organic White Quinoa
• 4 Pack Fresh Carrots - Pack Of 4
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse 150 g 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 aubergine into rounds, the yellow bell pepper into strips, the courgette into rounds and the chayote squash (about 150 g) into cubes.
4. 4. Heat a grill pan and brush it with 1 tbsp olive oil, then grill the aubergine, courgette, bell pepper and chayote squash until tender and lightly charred.
5. 5. Peel and mince 2 garlic cloves, then sauté them with 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 the leaves from 4 sprigs of thyme and 1 tsp Maldon sea 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. Serve warm and garnish with a sprig of fresh thyme for an aromatic finish.

How to make Herbed Quinoa And Grilled Vegetable Medley

1. Cook the quinoa. Rinse the quinoa under cold water until the water runs clear. Cook it in 300 ml of water over medium heat for 15 minutes until tender, then fluff it with a fork.
2. Grill the vegetables. Slice the aubergine into rounds, the yellow pepper into strips and the chayote squash into cubes. Brush a hot grill pan with 1 tbsp olive oil and grill them with the courgette until tender and lightly charred.
3. Flavour the quinoa. Mince the black garlic and sauté it in the remaining 1 tbsp olive oil until fragrant. Stir in the cooked quinoa and season with thyme, sea salt flakes and a pinch of table salt.
4. Assemble the medley. Cut the mooli radish and carrots into thin matchsticks. Arrange the grilled vegetables over the quinoa, top with the radish and carrots, and dust lightly with the maize flour and thickener.
5. Garnish and serve. Serve the herbed quinoa and grilled vegetables warm, garnished with a sprig of fresh thyme for an aromatic finish.

Frequently asked questions

How long does Herbed Quinoa and Grilled Vegetable Medley take?

About 40 minutes: 15 minutes of prep and 25 minutes of cooking for the quinoa and grilled vegetables.

Is Herbed Quinoa and Grilled Vegetable Medley vegetarian?

Yes, it is vegetarian. It pairs herbed quinoa with grilled aubergine, courgette, yellow pepper and chayote.

How do I get charred grill lines on vegetables?

Heat the grill pan until very hot, brush the vegetables lightly with oil and leave them alone for a few minutes before turning.

Can I roast the vegetables instead of grilling them?

Yes, roast them on a tray in a hot oven until tender and browned at the edges. Spread them out so they roast rather than steam.

Can the quinoa and vegetable medley be eaten cold?

Yes, it makes a good cold salad the next day. Keep it in the fridge for up to three days and add a squeeze of lemon before serving.