Sweet and Savoury Quinoa
LunchThis is a great recipe if you’re looking for something tasty and easy to prepare. The different flavours of the balsamic and maple syrup complement each other very well.
Calories559kcal
Carbs77g
Protein27g
Fats13g
For Intensive ExercisePerformance Benefits
This recipe is a great recovery meal due to its high carbohydrate and protein content, which will help replenish glycogen stores and allow our muscles to repair.
Health Benefits
This recipe is a great source of calcium, which helps build and maintain strong bones.
Expert Tips
This recipe is delicious served hot or cold and can be enjoyed as a vegetarian dish on its own or as a side salad.
Equipment
- Oven
- Baking tray
Ingredients
- ½ tbsp Extra virgin olive oil
- 2½ tbsp Balsamic vinegar
- 1 Aubergine
- 1 Bell pepper
- 1 Red onion
- 2 clove Garlic (peel and leave whole)
- 1 Sweet potato (approx. 150g)
- 250 g Tofu
- 120 g Quinoa (uncooked)
- 2 tbsp Maple syrup
- 1 tsp Sea salt
- 1 tsp Chilli flakes
Instructions
- Preheat oven to 180°C. Chop up all the vegetables into chunks.
- Drizzle oil and 2 tbsp balsamic vinegar on a baking tray.
- Place the vegetables, garlic and tofu on the baking tray and mix around in the oil and vinegar to coat fully. Roast for 40-45 minutes, turning the veg after 20 minutes.
- Cook the quinoa in hot water with a pinch of salt.
- Remove the tray from the oven after 45 minutes. Pick the garlic cloves out and mash them with the back of a fork.
- When the quinoa is fully cooked, mix in the maple syrup, ½ tbsp balsamic vinegar and grind over some sea salt and chilli flakes. Mix well to combine fully.
- Then empty the quinoa onto the tray with the vegetables and mix in the mashed garlic.
- Mix well to combine everything and serve.
Notes
Nutrition
Serving: 1ServingCalories: 559kcalCarbohydrates: 77gProtein: 27gFat: 13gSaturated Fat: 1.9gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 4.5gSodium: 82mgPotassium: 1412mgFiber: 11.4gSugar: 31.4gVitamin A: 590ugVitamin C: 127mgCalcium: 550mgIron: 12.7mg
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