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Chargrilled vegetables and quinoa


  • 1 cup (200g) quinoa (see tip)

  • 1 cup chopped herbs such as parsley, coriander, mint

  • 1 long red chilli, seeded and finely chopped

  • Grated rind and juice of ½ lemon

  • 4 long, thin eggplants, sliced lengthways

  • 3 zucchini, sliced lengthways

  • 1 red capsicum, thickly sliced

  • 1 yellow capsicum, thickly sliced

  • Cooking oil spray

  • ¾ cup (200g) low-fat natural yogurt

  • ¼ cup chopped mint

  • 1 garlic clove, crushed

  • 1 teaspoon ground cum


  • 1.

    Bring 2 cups of water to boil in a saucepan on high. Reduce heat. Add quinoa. Simmer for 12 minutes on low. Cover and stand for 5 minutes. Fluff grains with a fork. Stir through herbs, chilli, lemon rind and juice.

  • 2.

    Meanwhile, heat a chargrill on high. Spray vegetables with cooking oil. Cook in batches for 3-5 minutes each side, until tender.

  • 3.

    Combine yogurt, mint, garlic and cumin. Season to taste.

  • 4.

    Serve quinoa topped with vegetables and a dollop of prepared yogurt.

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