Quinoa with grilled aubergines
Ingredients
1 cup quinoa (I have used red and white quinoa with Bulgar wheat)
2 cups vegetable stock
1 tbsp Peruvian Amarillo sauce
1 tsp olive oil
1 aubergine (eggplant), cut in thick slices
Dried parsley for garnish
Preparation
1
Rinse the quinoa under cold water. Add it to a saucepan with the vegetable stock and cook for 10-12 minutes (or as per packet instructions), or until cooked. You could also cook the quinoa in water but I just feel the stock gives it a nicer taste.
2
Mix the Peruvian sauce with the olive oil and brush both sides of the aubergine slices with this mixture.
3
Heat a grill pan on medium. Place the aubergine slices and grill on both sides until tender and lightly crisp.
4
Once the quinoa is cooked, fluff it up with a fork. Check for seasoning.
5
Drizzle over some of the Amarillo sauce and garnish with parsley.
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About
A quick fix weekday meal of grilled aubergine with quinoa
Added:
Tuesday, August 11, 2015 - 4:54pm
