Line a baking sheet with parchment paper and arrange the eggplants, zucchini, tomatoes, and leeks on it. Bake in the oven at 180 degrees for 30 minutes.
Rinse the quinoa under running water and cook it in salted boiling water for 15 minutes. Drain and let cool.
Cut the grilled vegetables into pieces and season with oil, salt, pepper, and balsamic vinegar.
Combine the vegetables with the quinoa and mix well.
Let rest in the refrigerator for 30 minutes before serving.
Consume immediately or store in the refrigerator for up to 2 days
The grilled vegetables can be stored in the refrigerator until the next day and used for other preparations. It is recommended to serve with slices of sesame bread and a glass of fresh white wine.
Italia
| Energy (kcal) | 207.26 |
| Carbohydrates (g) | 6.63 |
| of which Sugars (g) | 1.85 |
| Fat (g) | 18.95 |
| of which Saturates (g) | 2.68 |
| Protein (g) | 2.05 |
| Fiber (g) | 1.81 |
| Sale (g) | 0.01 |
