Chargrilled vegetables and quinoa

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: South American

Healthy options: Healthy; Low fat; Vegetarian

Serves: 4

Type: Salad

Tools

Kitchen friendly view

Photography: Tanya Zouev

By Suzanne Gibbs and Adelaide Lucas

Ingredients

1 cup (200g) quinoa (see tip)
1 cup chopped herbs such as parsley, coriander, mint
1 long red chilli, seeded and finely chopped
Grated rind and juice of ½ lemon
4 long, thin eggplants, sliced lengthways
3 zucchini, sliced lengthways
1 red capsicum, thickly sliced
1 yellow capsicum, thickly sliced
Cooking oil spray
¾ cup (200g) low-fat natural yogurt
¼ cup chopped mint
1 garlic clove, crushed
1 teaspoon ground cumin

Preparation method

1. Bring 2 cups of water to boil in a saucepan on high. Reduce heat. Add quinoa. Simmer for 12 minutes on low. Cover and stand for 5 minutes. Fluff grains with a fork. Stir through herbs, chilli, lemon rind and juice.

2. Meanwhile, heat a chargrill on high. Spray vegetables with cooking oil. Cook in batches for 3-5 minutes each side, until tender.

3. Combine yogurt, mint, garlic and cumin. Season to taste.

4. Serve quinoa topped with vegetables and a dollop of prepared yogurt.

Tip: Quinoa (pronounced "keenwa") is an ancient grain traditionally grown at high altitude in the Andes Mountains. It has the highest levels of amino acids of any grain and is found in the health food section of supermarkets. If you can't find it, replace with couscous.

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