Roasted Veggie, Quinoa & Mackerel Plate
Oven-roasted eggplant, zucchini and potato alongside quinoa and a creamy mackerel salad with fromage blanc, mustard and cucumber. A balanced, filling, high-protein complete plate.
Prep
15 min
Cook
30 min
Total
45 min
Servings
2
Ingredients
- 1 eggplant, diced (roasted)
- 1 zucchini, diced (roasted)
- 2 medium potatoes, diced (roasted)
- 2 tbsp olive oil (roasted)
- 1 pinch salt, pepper and spice mix (roasted)
- 150 g quinoa (rinsed)
- 1 tin mackerel fillets (canned, drained — about 120 g)
- 2 tbsp fromage blanc (or strained yogurt) (sauce)
- ¼ cucumber, finely diced (sauce)
- 1 tsp mustard (sauce)
- ½ lemon, juiced (sauce)
- 1 pinch salt and pepper (sauce)
Method
Roast the vegetables
- 1
Heat the oven to 200°C (180°C fan). Dice the eggplant, zucchini and potatoes and tip them onto a baking tray. Toss with the olive oil, salt, pepper and spices, then spread out in a single layer.
- 2
Roast for 30 minutes, until the edges are golden and the insides tender, stirring once halfway through.
Cook the quinoa
- 3
Rinse the quinoa well. Cook in 300 ml water over low heat until the water is absorbed, about 15 minutes. Take off the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Make the mackerel sauce
- 4
Put the drained mackerel fillets in a bowl and roughly mash with a fork. Stir in the fromage blanc, finely diced cucumber, mustard and lemon juice. Season with salt and pepper — creamy, but keep some texture.
Assemble the plate
- 5
Arrange the roasted vegetables, quinoa and mackerel sauce side by side on the plate. Finish with a little fresh dill or parsley and a few drops of olive oil if you like.
Nutrition per serving
520kcal
Calories
29g
Protein
46g
Carbs
24g
Fat