I woke up this morning with only 20 minutes to prepare my lunch before rushing off to work. I wanted something quick, easy, yet different and delicious. I had spent some time the other day buying fun new ingredients to experiment with such as yellow zucchini and white eggplant.
Somehow with limited time to prepare this dish I ended up with a delicious Vegetarian Quinoa Trifle! This could work as a side or as a main course and can easily be prepared and stored up to a day in advance.
P.S. All of these ingredients can be found at Carrefour at MOE in Dubai! How cool is that? Who said creativity needs to be a lot of work!
- 1 cup quinoa
- 2 yellow zucchini
- 2 white eggplant
- ½ cup Chanterelle mushrooms (a.k.a. Girolle mushrooms)
- 1 bunch Enoki mushrooms
- 1-inch cube Fresh ginger
- 1 Stalk Lemon grass
- 3 Lime leaves
- 1 tbsp Lemon juice
- Coriander leaves, for serving
Cook quinoa according to pack instructions. Wash & roughly chop all your vegetables in big chunks. Transfer vegetables to a medium-heated pan with ¼ cut of water, add ginger, lemon-grass and lime leaves.
Cook till wilted approximately 7-10 minutes. Discard water, ginger, lemon-grass and lime leaves.
Mix the quinoa with the veggies and season.
When ready to serve, squeeze lemon & decorate with coriander leaves.