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Quinoa Grain Bowl with Seasonal Vegetables

Taste the flavours of Autumn with this appealing grain bowl

How long will it take?

25 minutes

What’s the serving size?

Serves 4

What do I need?

  • 1 ½ cups quinoa
  • 2 cups fresh, frozen or tinned corn kernels
  • ½ eggplant, grilled and roughly chopped into 2 centimetre chunks
  • ½ red capsicum roasted and chopped into 1 ½ centimetre pieces
  • ½ yellow capsicum roasted and chopped into 1 ½ centimetre pieces
  • 1 cup basil leaves, finely chopped
  • ½ cup semi-sundried tomatoes, roughly chopped
  • 2 tablespoons olive oil
  • Juice of 1 large lemon

How do I make it?

  1. Begin by roasting capsicums and grilling eggplant.
  2. When cooked and cool, chop and set aside.
  3. Rinse quinoa under cold water and drain.
  4. Add 3 cups of water to a saucepan and bring to the boil before adding quinoa. Turn heat down to a low simmer and cook until half the water is absorbed.
  5. If using frozen or fresh corn add to the water and continue to cook until all the water is absorbed. If using tinned corn there is no need to cook it.
  6. Once quinoa is cooked allow it to cool completely before transferring to a large serving bowl.
  7. Using a fork, fluff the quinoa before adding the remainder of the ingredients and mixing well.
  8. Stir in olive oil and lemon juice and season with salt and pepper if desired.

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