Summer, craving a good quinoa and vegetable couscous, served warm or cold with bell peppers, eggplants, confit cherry tomatoes, and plenty of aromatic herbs.
The Couscous is very simple to prepare, in this case with quinoa, just cook it by absorption and then mix it with seasonal vegetables.
As I have often repeated, quinoa contains all the essential amino acids, is gluten-free, has a glycemic index of 53 and therefore low, contains calcium and antioxidants, fibers, and minerals like phosphorus, magnesium, iron, and zinc. 100 g of quinoa provides 14.7 g of protein.
But that’s not all: quinoa is filling, gives energy, improves metabolism, and helps manage type 2 diabetes.
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Daniela
If you are interested in other couscous recipes, here are a few, but you can find many in the blog.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Quinoa Couscous with Vegetables
For 4 people I added dried aromatic herbs, naturally, if fresh herbs are in season, even better, add fresh chopped basil, thyme, marjoram.
- 4.2 oz quinoa (Italian)
- 1 cup water
- 10 cherry tomatoes (confit)
- 1 bell pepper
- 1 eggplant
- 1.8 oz tomato sauce
- 1 tsp marjoram
- 1 tsp thyme
- 1 pinch sea salt
- 2 tbsp extra virgin olive oil (organic)
- 1 tbsp raw cane sugar
Tools
I serve the quinoa and vegetable couscous in a tagine, even though I cook the quinoa in a saucepan by absorption.
- 1 Tagine
Steps for Quinoa Couscous with Vegetables
First, wash the confit cherry tomatoes. (Prepare more because you can serve them on bruschetta the next day.) Dry them a little and cut them in half. Put them in a bowl and sprinkle with raw sugar, mixed herbs, salt, pepper, and a couple of tablespoons of extra virgin olive oil. Mix well and place them in the air fryer with the cut side up.
Cook for 10 minutes at 320°F, then 5 minutes at 356°F, and another 5 minutes at 392°F. (If you don’t have an air fryer, prepare the confit cherry tomatoes using the traditional method in the oven.
Wash the eggplant, slice it into rounds, add a little salt and let it release water for 10 minutes. Dab with kitchen paper. Place on a baking sheet (lined with parchment paper). Wash and chop the bell pepper and place it next to the eggplants. Drizzle a little extra virgin olive oil and bake for 30 minutes at 356°F.
Thoroughly rinse the quinoa using a fine-mesh sieve to remove the saponin. Pour into the saucepan, add 1 cup of water and a pinch of salt. Cook over low heat for 15 minutes until the water is absorbed. Turn off, let it swell for a few minutes, pour into a large bowl, and let it cool.
In the bowl with the quinoa, add about ten confit cherry tomatoes, roasted bell pepper, cooked and chopped eggplant, tomato sauce, aromatic herbs, a pinch of salt, and the tablespoon of extra virgin olive oil. Taste, adjust for flavor if needed, and serve warm or cold.
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Tips and Storage
Of course, change the vegetables according to the season. You can store the quinoa and vegetable couscous for a couple of days in the refrigerator in a well-closed container.
