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A light, nutritious dish that is also suitable for those following a vegetarian or vegan diet. Ideal for summer!
Step 1 of 5: Line a baking tray with greaseproof paper and arrange the aubergines, courgettes, tomatoes and leeks on it. Bake in the oven at 180 degrees for 30 minutes.
Step 2 of 5: Rinse the quinoa under running water and cook it in salted boiling water for 15 minutes. Drain and let cool.
Step 3 of 5: Cut the grilled vegetables into pieces and season with oil, salt, pepper and balsamic vinegar.
Step 4 of 5: Combine the vegetables with the quinoa and mix well.
Step 5 of 5: Let it rest in the refrigerator for 30 minutes before serving.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
| Average values | Per serving280 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,425 kJ341 kcal | 509 kJ122 kcal |
| Fat | 14.28 g | 5.1 g |
| of which saturated fatty acids | 1.96 g | 0.7 g |
| Carbohydrates | 38.64 g | 13.8 g |
| of which sugars | 11.96 g | 4.27 g |
| Fibre | 9.94 g | 3.55 g |
| Protein | 10.56 g | 3.77 g |
| Salt | 0.03 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detected
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