VEGETARIAN QUINOA TRIFLE


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!

Serves 2

  • 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
  • Seasoning

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.

 

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