Summer Vegetable Tian with Quinoa
22 min 1 serving 505 kcal · 18 g proteinLevel: Beginner
The nutritionist's note
Slicing thinly and packing the vegetables tightly steams them in their own moisture: water-soluble vitamins stay in the dish. The quinoa provides the complete protein that vegetables alone lack.
Ingredients
1 serving
- cooked quinoa180 g
- courgette150 g
- aubergine150 g
- tomatoes150 g
- olive oil18 g
- thyme2 g
Method
- 1
Preheat the oven to 190 °C.
- 2
Thinly slice the courgette, aubergine and tomatoes.
- 3
Arrange them in a rosette over a bed of cooked quinoa, and drizzle with olive oil.
- 4
Bake for 18 minutes and scatter with thyme before serving.
Nutrition facts
per serving
| Energy | 505 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 58 g |
| Fat | 22 g |
| Fibre | 14 g |
| Iron | 4.8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
No major allergen reported.
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