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Le Chaudron recipe
Poêlée de quinoa aux légumes du soleil
Quinoa with Mediterranean vegetables
⏱ 35 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)quinoa
2zucchini
1red bell pepper
1eggplant
200 g (7 oz)cherry tomatoes
2 clovesgarlic
2 tbspolive oil
1 tspherbes de Provence
- 200 g (7 oz) quinoa
- 2 zucchini
- 1 red bell pepper
- 1 eggplant
- 200 g (7 oz) cherry tomatoes
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp herbes de Provence
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa and cook 15 min in twice its volume of salted boiling water until fully absorbed.
- Meanwhile, cut the zucchini, bell pepper and eggplant into small, even dice.
- Heat the olive oil in the sauté pan and sauté the eggplant and bell pepper for 8 min, stirring.
- Add the zucchini, crushed garlic and herbes de Provence and cook 5 more min over medium heat.
- Add the halved cherry tomatoes and cooked quinoa and stir gently.
- Heat through for 2 min, adjust the salt and pepper and serve hot in shallow bowls.
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