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Quínoa con vegetales asados

Categoría
Recetas light
Dificultad
Medio
Porciones
4

Ingredientes

  • 1 taza de quínoa cruda
  • 1 berenjena cortada en cubos (sin semillas preferiblemente)
  • 1 zucchini cortado en cubos y sin semillas
  • 1 pimiento morrón rojo (y puede agregar otro amarillo o naranja) cortado en cubos y previamente asado
  • 1 cebolla roja picada en cubos
  • 2 dientes de ajo majados
  • 1/3 taza de aceite de oliva
  • Sal y pimienta al gusto
  • Queso feta desmenuzado (opcional)
  • Para el aderezo:
  • ¼ taza de zumo de limón
  • ¼ taza de aceite de oliva
  • 1 cucharadita de sal
  • ½ cucharadita de pimienta

Preparación

  1. Cocinamos la quínoa según instrucciones y reservamos.
  2. Mezclamos el aceite de oliva y el ajo machacado con sal y pimienta, y reservamos.
  3. En un recipiente mezclamos la berenjena, el zucchini, el pimiento y la cebolla previamente cortados en cubos (es importante respetar el corte del mismo tamaño para todos los vegetales).
  4. Agregamos la mezcla de aceite y ajo, mezclamos bien y dejamos marinar por unos minutos.
  5. Calentamos la plancha, sartén o grill (también lo podemos hacer al horno, colocando todo sobre una placa para horno), y asamos los vegetales por 40 minutos, moviéndolos varias veces.
  6. Retiramos del fuego y dejamos enfriar a temperatura ambiente.
  7. Preparamos el aderezo mezclando bien todos los ingredientes. (Las cantidades sugeridas se pueden variar al gusto).
  8. Por último, en un recipiente colocamos la quínoa cocida, agregamos los vegetales y mezclamos. Luego incorporamos el aderezo poco a poco y mezclamos bien.
  9. Si desea, agregue el queso feta, mezcle y sirva. Se puede servir a temperatura ambiente o frío como ensalada.
  10. Nota: Si lo desea, puede agregar camarones frescos cortados en cubos del mismo tamaño que los vegetales. Sazonar los camarones con la mezcla de ajo y aceite, y cocinar de la misma forma que los vegetales, ya sea a la parilla o al horno.