Mediterranean Roasted Vegetables with White beans and Quinoa
by Debra P
Cut the following migraineur-friendly veges into chunks and place on aluminium foil on a roasting pan:
2 zucchini, 1 eggplant (or pumpkin), 1 red and 1 green capsicum, 1 leek, 3 - 4 cloves of garlic. Sprinkle with fresh thyme, cayenne pepper, paprika and drizzle generously with olive oil and mix to combine.
Roast in a medium hot oven for approx. 30 - 40 mins, occasionally moving the veg and checking that it doesn't overcook.
Cook the quinoa, using one cup grain to one and a half cups water.
Use 1 cup black-eye beans, chickpeas, or any white beans, which have been pre-soaked and cooked till tender. (Quick soaking method is best as beans don't ferment - bring rinsed beans to the boil for 10 mins. Switch off heat and leave for 2-4 hrs. Bring back to the boil and cook until tender).
Put the roasted veges into a bowl, lift the aluminum foil and pour the oil and juices over the veg. Mix in the beans.
Serve the vegetable/bean mix over the quinoa - a delicious gluten-free, satisfying meal. Use for leftovers for lunch next day. 'Old' food is a definite trigger for me but there is never any of this left after 48 hours! Following a migraine-friendly diet has helped me so much. Thanks Headway for all your top tips, links and suggestions!
Click here to post comments
Join in and write your own page! It's easy to do. How? Simply click here to return to Migraine-Fighter Recipes.