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Mediterranean Grilled Vegetable Quinoa with Tahini Sauce


Vegan Mediterranean Grilled Vegetable Quinoa with Tahini Sauce
Mediterranean Grilled Vegetable Quinoa with Tahini Sauce


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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