This is another great yummy veggie recipe. I’m actually making it today to have as my packed lunch in the office tomorrow. A great way to spice up Monday lunch time and even find yourself counting down the hours until the weekend is over!
As a coeliac I am really limited by what grains I’m able to eat, I really miss tucking into cous cous and bulgar wheat since being diagnosed and quinoa is helping me to get a grainy fix in my diet. Quinoa is great for vegetarian diets as well as it is one of the only plant based foods to contain protein comprised of all nine amino acids making it a really great protein substitute in meat free diets. It is a brilliant superfood in my lactose free, gluten free, veggie diet and helps to make my diet perfectly balanced.
Start by putting the quinoa on to boil and simmer for 15 – 20 minutes or until completely cooked. As queen of multi-tasking I get the Mediterranean vegetables all sorted whilst this cooks. I love grated vegetables as they take a lot less cooking than other vegetables meaning they can retain more nutrients. Grate half a courgette and pop into a baking dish with sliced vine tomatoes. I actually use quartered picollino vine tomatoes, not for any recipe reasons but mainly because they are cute and tasty and look lovely in a salad. Drizzle with a small amount of olive oil, black pepper, chopped chives and a teeny amount of garlic. Grill on a medium setting for about 7 – 8 minutes.
Once grilled the vegetables will go soft and golden, the smell of the herbs and flavours with the vegetables is beautiful. Pop the vegetables to one side until the quinoa is cooked, when cooked drain and rinse the quinoa and fluff up with a fork. Add straight into the baking dish with the vegetables and stir through and then you are ready to enjoy a yummy meal or pop into the fridge for a yummy meal later on. Cannot wait until lunchtime tomorrow.