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Le Chaudron recipe
Quinoa aux légumes grillés
Quinoa with roasted vegetables
⏱ 35 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)quinoa
1zucchini
1eggplant
1red bell pepper
200 g (7 oz)cherry tomatoes
3 tbspvirgin olive oil
2 clovesgarlic cloves, germ removed
1 tbspfresh thyme
1 tbsplemon juice
1 pinchsalt and pepper
- 200 g (7 oz) quinoa
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 200 g (7 oz) cherry tomatoes
- 3 tbsp virgin olive oil
- 2 cloves garlic cloves, germ removed
- 1 tbsp fresh thyme
- 1 tbsp lemon juice
- 1 pinch salt and pepper
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
- Preheat the oven to 200 °C (400 °F) fan. Line a baking sheet with parchment paper.
- Cut the zucchini and eggplant into 2 cm (¾ in) dice. Seed the bell pepper and cut into strips.
- Halve the cherry tomatoes. Chop the garlic. Strip the thyme leaves.
- Toss all the vegetables with 2 tbsp olive oil, the garlic, thyme, salt and pepper.
- Spread in a single layer on the sheet. Roast 25 minutes, turning halfway, until evenly browned.
- Meanwhile, rinse the quinoa well under cold water in a fine sieve.
- Cook it in 400 ml (1⅔ cups) boiling salted water, covered, over low heat for 15 minutes until absorbed.
- Fluff the quinoa with a fork. Toss with the roasted vegetables, remaining oil and lemon juice.
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