Transport yourself to the Mediterranean with this mouth-watering grilled vegetable quinoa dish. Featuring an assortment of perfectly grilled courgettes, aubergines, and bell peppers, this dish is bursting with vibrant colours and flavours. Paired with protein-rich quinoa and drizzled with a luscious homemade tahini sauce, this recipe is not only vegan but also incredibly nutritious and satisfying.
Serves: 4 people
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Ingredients:
Grilled Vegetables:
2 medium courgettes, sliced lengthwise
1 medium aubergine, sliced lengthwise
2 red bell peppers, halved, seeds removed
2 yellow bell peppers, halved, seeds removed
2 tablespoons olive oil
1 tablespoon of paprika
Salt and freshly ground black pepper, to taste
Quinoa:
200g uncooked quinoa
480 ml water
Salt, to taste
Tahini Sauce:
120 ml tahini
2 cloves garlic, minced
60 ml fresh lemon juice
60 ml water
Salt, to taste
Instructions:
Grilled Vegetables:
Preheat a grill or grill pan over medium heat.
In a large bowl, toss the courgettes, aubergines, and bell peppers with olive oil, salt, paprika and black pepper until evenly coated.
Grill the vegetables in batches, turning occasionally, for about 8-10 minutes, or until they are tender and slightly charred. Set aside to cool slightly, then slice the bell peppers into strips.
Quinoa:
Rinse the quinoa under cold running water until the water runs clear.
In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the quinoa is cooked through and the water is absorbed.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork.
Tahini Sauce:
In a small bowl, whisk together the tahini, minced garlic, lemon juice, water, and salt until smooth and creamy. Adjust the seasoning as needed.
Assembly:
Divide the cooked quinoa among four serving plates.
Arrange the grilled vegetable slices on top of the quinoa.
Drizzle the tahini sauce over the grilled vegetables and quinoa.
Additional recommendations:
For added protein, include chickpeas or your favourite vegan protein source.
Customize the dish with your favourite Mediterranean-inspired ingredients such as olives, capers, or sun-dried tomatoes.
Allergy information / alternatives:
This recipe is naturally vegan, dairy-free, and gluten-free.
For a nut-free option, replace the tahini sauce with a vegan yoghurt-based dressing.
Nutritional information (per serving):
Calories: 420 kcal
Carbohydrates: 50g
Protein: 12g
Fat: 21g
Saturated Fat: 3g
Fiber: 10g
Sugar: 8g
Sodium: 90mg
Whip up this Vegan Mediterranean Grilled Veggie & Quinoa Bowl with Tahini Sauce to experience a nutritious and delectable meal that's bursting with flavour. It's a beautiful celebration of fresh, colourful produce that will leave you feeling full and satisfied. Enjoy your Mediterranean feast!
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