Italian Quinoa Risotto with Grilled Vegetables

Ingredients

• 200 g quinoa
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 eggplant
• 4 cloves of garlic
• 1 lemon
• 4 tbsp olive oil
• 1 liter vegetable broth
•  Parmesan cheese to taste
•  Salt and pepper to taste

Instructions

1. 1 Cut the zucchini, bell peppers, and eggplant into 1cm cubes.
2. 2 Heat 2 tablespoons of olive oil in a large skillet and sauté the vegetables until golden brown and cooked through. Do this in batches if your pan is not large enough.
3. 3 Meanwhile, prepare the quinoa. Rinse the quinoa thoroughly under running water to remove its bitter taste.
4. 4 Place the quinoa in a pan with the vegetable broth and let it cook for about 15 minutes, or until the quinoa is tender.
5. 5 Meanwhile, zest the lemon and squeeze the juice. Place in a bowl and mix in the remaining 2 tablespoons of olive oil.
6. 6 Once the quinoa is cooked, add the grilled vegetables, lemon-infused olive oil, salt, pepper, and grated Parmesan cheese. Mix everything together well.
7. 7 Serve the quinoa risotto with extra Parmesan cheese to taste. This is a dish to be proud of! Don't stress if it's not perfect the first time, practice makes perfect!