Chargrilled Vegetables And Quinoa
12 ingredients
3 steps
Ingredients
- 1 cup quinoa
- 1/2 cup chopped mixed herbs
- 1 None long red chili pepper, seeded and finely chopped
- 1/2 None lemon, peel finely grated and lemon juiced
- 4 None long, thin eggplant, sliced lengthwise
- 3 None zucchini, sliced lengthwise
- 1 None red pepper, seeded and thickly sliced
- 1 None yellow pepper, seeded and thickly sliced
- 3/4 cup plain low fat yogurt
- 1 tbsp fresh chopped mint
- 1 clove garlic, crushed
- 1 tsp ground cumin
Directions
-
1Bring 2 cups water to a boil in a medium saucepan on high heat. Add quinoa. Reduce heat to low and simmer for 12 mins. Cover and stand for 5 mins. Fluff grains with a fork. Stir in mixed herbs, chili pepper, and lemon peel and juice. Season to taste.
-
2Heat a grill pan on high heat. Spray vegetables with no stick cooking spray. Cook in batches for 3-5 mins each side, until tender.
-
3Combine the yogurt, mint, garlic and cumin in a small bowl. Season to taste. Serve quinoa topped with the vegetables and a dollop of yogurt mixture.
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