Line a baking sheet with parchment paper and arrange the eggplant, zucchini, tomatoes and leeks on it. Roast in the oven at 180°C 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 dress 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
Grilled vegetables can be kept in the refrigerator until the next day and used for other preparations. It is recommended to serve with sesame bread slices and a glass of chilled 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 |
