Quinoa with Griddled Peppers and Aubergines

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Quinoa with Griddled Peppers and Aubergines
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
428
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie428 cal.(20 %)
Protein13 g(13 %)
Fat15 g(13 %)
Carbohydrates60 g(40 %)
Sugar added2 g(8 %)
Roughage9.6 g(32 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K24.4 μg(41 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.5 mg(36 %)
Folate146 μg(49 %)
Pantothenic acid1.5 mg(25 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C131 mg(138 %)
Potassium972 mg(24 %)
Calcium83 mg(8 %)
Magnesium189 mg(63 %)
Iron3.8 mg(25 %)
Iodine5 μg(3 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2.8 g
Uric acid94 mg
Cholesterol7 mg
Complete sugar12 g

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
How healthy are the main ingredients?
Quinoaolive oilgarlic clovesugarparsleymint
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.