Chargrilled Vegetables And Quinoa - cooking recipe

Ingredients

1 cup quinoa
1/2 cup chopped mixed herbs
1 None long red chili pepper, seeded and finely chopped
1/2 None lemon, peel finely grated and lemon juiced
4 None long, thin eggplant, sliced lengthwise
3 None zucchini, sliced lengthwise
1 None red pepper, seeded and thickly sliced
1 None yellow pepper, seeded and thickly sliced
3/4 cup plain low fat yogurt
1 tbsp fresh chopped mint
1 clove garlic, crushed
1 tsp ground cumin

Preparation

Bring 2 cups water to a boil in a medium saucepan on high heat. Add quinoa. Reduce heat to low and simmer for 12 mins. Cover and stand for 5 mins. Fluff grains with a fork. Stir in mixed herbs, chili pepper, and lemon peel and juice. Season to taste.
Heat a grill pan on high heat. Spray vegetables with no stick cooking spray. Cook in batches for 3-5 mins each side, until tender.
Combine the yogurt, mint, garlic and cumin in a small bowl. Season to taste. Serve quinoa topped with the vegetables and a dollop of yogurt mixture.