low glycemic diet

This healthy and balanced recipe was influenced by a recipe my dietitian send me. When I have some time to cook, this is just one of my favored healthy recipes to make. I’m claiming time, due to all the cutting … So if you have a good friend coming over or a partner to assist out … Perfect!

Quinoa risotto with eggplant, basil-spinach pesto and pumpkin from the oven.

(Serves 4 people)


120g quinoa

1 tbs coconut oil

2/3 vegetable stock cube

1 pack of frozen spinach

500g mushrooms

3 eggplants

1 sweet pepper

6 tomatoes

1 orange pumpkin, +/- 800g

2 onions

4 cloves of garlic

1 lemon

4 tbs of Italian herbs

40 fresh basil leaves

8 tbs grana padano (Parmesan cheese)

Salt and pepper

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Take the spinach out the fridge freezer prior to you start (also much better, take the spinach out a few hrs before) Boil 600ml of water and blend it with the stock dice. Pre heat the oven on 180 C.

Slice the pumpkin into slices after cleaning the seeds. The slices must be around half a centimeters thick. Spread the pumpkin on a baking tray, period with some salt and pepper and roast the pumpkin for 15 minutes, then transform the pieces, and cook for one more 15 mins (they’re supposed to be a bid dried)

Dice the onion as well as the garlic cloves. Cut the tomatoes as well as pepper right into huge chunks. Slice the eggplants right into small cubes. Rasp the lemon with a great rasp and squeeze out all the juice.

Mix the quinoa with the stock and gradually steam it for 10 mins. Leave it to rest.

Put the coconut oil right into a large fry pan. Fry the point of views as well as garlic for 3 minutes.

Slice the mushrooms.

Add the tomatoes with the onion as well as garlic, weather with peper and salt and also fry covered for 3 mins. Keep stirring. Include the Italian natural herbs, 1 tbs lemon rasp, the pepper as well as eggplant. Fry for one more min before adding the mushrooms and 100 ml. of warm water. Put the lid back on the frying pan and also gradually steam for 12 mins. Mix in-between, when its a little dry, add some more water.

scarsdale diet

Now begin with the basil-spinachpesto: chop the basil right into great pieces. Mix it with the, currently thawed, spinach, the olive oil, half of celebrity as well as pepper and also salt and also blend it al in a blender or food processor with 4 tbs of water until its a nice structure.

Add the pesto and also the quinoa to the vegetables as well as fry for another min, plate it with some Parmesan and the basil. Always remember to offer the pumpkin on the side.


X Lian

Looking for more healthy dishes? See here.