Roasted Vegetable and Lemon Quinoa
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(0 votes)
Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
399
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 red Bell pepper (seeds removed, cut into strips)
- extra virgin olive oil
- salt
- freshly ground Black pepper
- 1 unwaxed lemon (sliced)
- 11 ozs Quinoa
- 2 medium Eggplant (sliced)
- 1 oz parsley (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 unwaxed lemon (finely grated zest)
- To garnish
- parsley
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400° F gas 6.
2.
Toss the pepper strips with a little oil, salt and pepper. Put into a baking tin and cook for 15-20 minutes until tender. Add the lemon slices for the last 5 minutes until browned.
3.
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.
4.
Brush both sides of the aubergine slices with olive oil.
5.
Heat a frying pan and cook the aubergines on both sides until golden and tender. Remove from the pan and season to taste with salt and pepper.
6.
Stir the parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons oil into the quinoa.
7.
Gently stir in the aubergines and red peppers and put into serving bowls. Garnish with parsley and
8.
the lemon slices.
