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🥗 Grey-Grilled Herb Vegetable Bowl with Quinoa

510 kcal · 35 min · 4 servings

Ingredients

• 150 g quinoa (dry)
• 2 Stk. zucchini
• 2 Stk. bell pepper (red)
• 1 Stk. red onion
• 10 Stk. fresh thyme sprigs
• 1 Stk. fresh rosemary sprig
• 30 ml olive oil
• 15 ml balsamic vinegar
• 200 ml coconut milk (light, from can)
• 5 g turmeric powder
• 5 g sea salt
• 2 g black pepper

Instructions

1. 1. Rinse the quinoa under cold water. Cook it in three times as much water for 15 minutes until tender. Remove from heat and let it rest covered.
2. 2. Wash the zucchini and bell pepper. Cut them into thick slices or wedges. Cut the red onion into thick strips.
3. 3. Place the vegetables on a baking sheet. Put the thyme sprigs and rosemary sprig on top.
4. 4. Mix the olive oil, balsamic vinegar, turmeric, salt, and pepper in a small bowl. Pour the mixture over the vegetables.
5. 5. Bake the vegetables for 20 minutes at 200 degrees Celsius in the oven until tender and slightly charred.
6. 6. While the vegetables are baking, heat the coconut milk in a small saucepan. Let it simmer slightly.
7. 7. Remove the herbs from the vegetables after baking. Remove them carefully.
8. 8. Make a base of the quinoa in four bowls. Distribute the grilled vegetables on top. Add a spoonful of the warm coconut milk.

Nutrition per serving

• kcal: 510
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 68 g