Quinoa with rainbow vegetables

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. 1 cup tri-color quinoa
  2. 1 cup pumpkin
  3. 1 cup eggplant
  4. 1 1/2 cup yellow pepper
  5. 2 cups zucchini
  6. 2 portobello mushrooms
  7. 1 small onion
  8. Bunch of basil leaves
  9. 1 long fresh red chilli pepper
  10. 5 garlic pods
  11. 4 tbsp olive oil
  12. 1 tsp cracked black pepper
  13. 1 tsp pink himalayan salt
  14. 1 tsp cayenne pepper
  15. 1 tsp dried red chilli pepper
  16. 150 gms chicken breast
Zucchini, pumpkin, aubergine, pepper, mushrooms

Method :

A. Sauté chicken

  1. Slice the chicken into cubes
  2. Chop 1 garlic pod finely
  3. Chop onion into small pieces
  4. Slice the fresh red chilli pepper lengthwise
  5. Warm 2 tbsp of olive oil in a pan
  6. Throw in the garlic, onion and the fresh red chilli and cook until the onion and garlic are soft
  7. Put the chicken in and sauté till cooked

B. Boil the quinoa

  1. Boil water and put a pinch of salt
  2. Put in the quinoa and boil for 10-15 mins

C. Grill the vegetables

  1. Chop the pumpkin, eggplant, pepper, zucchini, mushrooms and garlic
  2. Place all the vegetables in an oven tray and sprinkle the garlic, black pepper, cayenne pepper, red chilli pepper and salt on the vegetables
  3. Drizzle the olive oil
  4. Place in the oven at 180 C for 10 mins
  5. 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!

Tricolour Quinoa with rainbow vegetables

Author: Healthybalance

I am a certified integrative nutrition health coach from the Institute of Integrative Nutrition. I run workshops on wellness and work with clients individually. My coaching involves enabling clients to address the root cause of any imbalances in their lives and to empower them to become advocates for themselves so that they can make long-term changes that lead to their optimum health and wellness. The work of an integrative nutrition health coach is to help clients understand the synergy that exists between the primary areas in ones life like sleep, exercise, satisfaction in our relationships, career and other such domains and the food we eat. I work with young adults ages 12 and above and women, mostly pertaining to weight loss, gut issues, and hormonal imbalances.

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