Grilled Vegetables & Quinoa Roulade

50 g. boiled quinoa

20 g. chopped mixed bell peppers

20 g. each of chopped onions and garlic

50 ml. (about 1.6 ounces) virgin olive oil

1 sprig fresh thyme, chopped

salt and pepper to taste

1 thinly sliced zucchini

1 thinly sliced yellow squash

2 thinly sliced pieces of eggplant

2 thinly sliced pieces of fresh carrot

1 thinly sliced piece of roasted red pepper

2 pieces of asparagus

2-4 cherry tomatoes

30 g. steamed cauliflower

fresh parsley for garnish

Heat the olive oil in a pan and sauté onions and garlic until lightly cooked. Add chopped peppers and thyme, sauté for 1 minute, then add cooked quinoa, salt pepper to taste, and mix well in pan. Place aside.

Marinate all the sliced vegetables with chopped garlic, olive oil, and salt and pepper. Grill on a flat grill. (Hint: works well on an outdoor mesquite grill as well.)

Once grilled, arrange all grilled vegetables in a row. Scoop the cooked quinoa and place amongst the vegetables. Roll the vegetables up with the quinoa inside, like a sushi roll. Prepare cauliflower puree.

To prepare the cauliflower puree: Steam cauliflower, add salt and pepper to taste, and puree in a blender or food processor. If you like an extra kick, you may also add a small clove of minced raw garlic and a teaspoon of virgin olive oil while processing.

Garnish with fresh parsley.