This recipe is GLUTEN FREE, DAIRY FREE and VEGAN. I always try and use organic foods, where possible, but the recipe will work just as well with non-organic produce.

This is another great dish to throw together for a weekday supper. Not only does it create a sensational medley of flavours, it is also a dish that works whatever the season.


I’ve chosen this particular selection of vegetables as I personally think they work exceptionally well together, but feel free to switch or add to them to suit your tastes, or simply to make use of what’s lurking in the bottom of your fridge!

If you really are short of time this is a great dish for preparing the day before. Simply chop all the veg and mix together with all the other ingredients and store in an airtight container in your fridge ready to cook the following evening.

Adding quinoa, rather than something like brown rice, to this recipe ensures you’re getting a hit of complete proteins. Quinoa is the ONLY plant food that can do this as it contains all the essential amino acids, of which there are nine, in equal measure. Great news if you’re a vegan or perhaps you could use this recipe for a ‘meat-free Monday’.

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My husband is on a bit of a fitness campaign at the moment so I’ve included the calorie count for this dish. I’ve also tried to ease off on the amount of olive oil used for a couple of reasons; firstly, I’m very conscious of not wanting to use olive oil combined with heat and secondly, it contains a whopping 120 calories per tablespoon! Balsamic vinegar has only 20 so I’ve used more of that which enabled me to ease off the oil. Again, feel free to adjust the ratios to suit your tastes.


SERVES 4 – 327 calories per serving


  • 2 cups of quinoa
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 aubergine
  • 1 courgette
  • 1 bulb of celeriac
  • 3 cloves of garlic
  • 1 tbsp of good quality balsamic vinegar
  • 1 tbsp of organic extra virgin olive oil
  • 1 tbsp of herbs de Provence
  • Salt and pepper
  • Small bunch of basil, finely chopped


  1. Place the quinoa in a bowl and cover with water. Leave to soak. This will remove the bitter taste that coats the outside of the quinoa pods.
  2. Slice the peppers, red onion, celeriac and courgette and chop the aubergine into 2 cm cubes. Place in an oven proof dish. Smash the cloves of garlic and add to the dish.
  3. Sprinkle the herbs de Provence, salt and pepper over the vegetables and add the olive oil and balsamic vinegar. Toss all the ingredients to ensure a good coating.
  4. Place the vegetables in a hot oven at 200 degrees. Cook for 10 minutes before removing and giving them a good stir. Return to the oven for a further 10 minutes or until all the vegetables are tender.  Remove from the oven and stir through the chopped basil.
  5. Meanwhile, drain and rinse the quinoa and place in a pan along with four cups of water. Bring to the boil, then reduce to a simmer and allow to cook until all the water has evaporated and the tails of the quinoa are visible.
  6. Shape the quinoa into patties using a metal cutter or spoon onto plates free-hand.   Divide the vegetables equally across each plate and serve.


It really doesn’t get much simpler than that!

I hope you enjoy it as much as we did.

Wendy x

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