Tri-color quinoa with rainbow vegetables
The array of colour in this quinoa bowl is an indication of how nutritious it is. Quinoa is most versatile and can be eaten with a variety of vegetables so you can choose your favourite ones and follow the simple recipe below. Quinoa is considered a complete protein with all nine essential amino acids and can be eaten as a wholesome vegetarian, vegan or gluten-free meal. I have used tri-color quinoa which is a gorgeous blend of white, black and red quinoa. It has a nutty and crunchy flavour.
A bowl of this cheerful looking, high fiber and energy boosting food is great for lunch! In case you don’t have four people to share it with you can store it in a glass container for up to 2 days and have the rest later.
Serves 4
Ingredients:
1 cup tri-color quinoa
1 cup pumpkin
1 cup eggplant
1 1/2 cup yellow pepper
2 cups zucchini
2 portobello mushrooms
1 small onion
Bunch of basil leaves
1 long fresh red chilli pepper
5 garlic pods
4 tbsp olive oil
1 tsp cracked black pepper
1 tsp pink himalayan salt
1 tsp cayenne pepper
1 tsp dried red chilli pepper
150 gms chicken breast
Chopped vegetables ready to be roasted
Serves 4
Method :
A. Sauté chicken
Slice the chicken into cubes
Chop 1 garlic pod finely
Chop onion into small pieces
Slice the fresh red chilli pepper lengthwise
Warm 2 tbsp of olive oil in a pan
Throw in the garlic, onion and the fresh red chilli and cook until the onion and garlic are soft
Put the chicken in and sauté till cooked
B. Boil the quinoa
Boil water and put a pinch of salt
Put in the quinoa and boil for 10-15 mins
C. Grill the vegetables
Chop the pumpkin, eggplant, pepper, zucchini, mushrooms and garlic
Place all the vegetables in an oven tray and sprinkle the garlic, black pepper, cayenne pepper, red chilli pepper and salt on the vegetables
Drizzle the olive oil
Place in the oven at 180 C for 10 mins
They should like the photo below. Not overly done!
Grilled vegetables
Now combine the quinoa and the vegetables and it is ready to be served!