QUINOA AND GRILLED SUMMER VEGETABLES

Preparation Method :

• Bring water to the boil in a saucepan and add quinoa and salt. Return to the boil, then reduce heat to low, cover and simmer until quinoa is tender and the water is absorbed, about 20 minutes.
• Meanwhile, build a hot charcoal or wood fire in a barbecue or preheat a gas barbecue to 200°C (400°F).
• Combine courgette, aubergines, green beans, sweet pepper, and olives in a bowl. Add olive oil, garlic, thyme, rosemary, bay leaf, salt, and pepper. Toss to blend. Let stand for 30 minutes, tossing frequently. Place vegetables in a single layer in an oiled grill basket and grill on the barbecue until lightly browned, about 5 minutes per side.
• Season quinoa with salt and pepper, and drizzle with olive oil if desired. Mound quinoa on a serving platter or individual plates. Top with grilled vegetables and sprinkle with the basil. Serve warm.