Quinoa with Griddled Peppers and Aubergines
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 972 mg | (24 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red Bell pepper (seeds removed, cut into strips)
- 1 yellow Bell pepper (seeds removed, cut into strips)
- 2 medium Eggplant (sliced)
- 2 cloves garlic cloves (sliced)
- 3 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 1 tsp sugar
- salt
- freshly ground Black pepper
- 11 ozs Quinoa
- 1 Tbsp finely chopped parsley
- ½ Tbsp chopped thyme
- To garnish
- 4 Tbsps Greek yogurt
- 1 Tbsp chopped mint
- thyme
Preparation
Kitchen utensils
1 Salad spinner, 1 Cutting board, 1 Small knife, 1 Small bowl, 1 Tablespoon, 1 Pot, 1 Measuring cups, 1 flacher Plate, 1 Non-stick pan, 1 Slotted spatula, 1 Wooden spoon, 1 Large knife, 1 Teaspoon, 1 Paper towel
Preparation steps
1.
Heat the grill.
2.
Place the vegetables and garlic in a large shallow bowl and add 2 tablespoons oil. Toss well until the vegetables are coated with oil.
3.
Grill the vegetables, in batches, for 5-6 minutes, turning frequently, until lightly charred and just tender. Put the vegetables into a bowl.
4.
Whisk together the remaining oil with the vinegar and sugar. Season to taste with salt and black pepper and pour over the hot vegetables. Toss well to coat.
5.
Put the quinoa and a pinch of salt in a pan with just under twice its volume of water and bring to a boil. Reduce the heat, cover and simmer for 12-15 minutes until all the water has been absorbed. Turn off the heat and remove the lid.
6.
Stir the parsley, thyme, salt and pepper into the quinoa.
7.
Gently stir in the vegetable mixture and put into serving bowls.
8.
Mix together the yoghurt and mint and spoon a little on top of each bowl. Garnish with thyme sprigs.
