It’s quinoa time, and therefore you should try this quinoa stew recipe with roasted aubergine.
By Jehanne Ali
Quinoa Stew with Roasted Aubergine, Tomato and Red Pepper
- Total Time: 40 minutes
- Yield: 4 1x
Description
It’s quinoa time, therefore you should try this quinoa stew recipe with roasted aubergine.
Ingredients
Scale
- 2 cups quinoa
- 4 cups water
- 1 large aubergine- washed and cubed
- 1 large red pepper- diced
- 1 small carrot- diced
- 2 tomatoes- quartered
- 2 shallots- sliced
- 1 red onion- quartered
- 3 tbsp extra- virgin olive oil
- 1 tsp Kosher salt
- 3 cloves garlic
- 1 tbsp cumin seeds
- 1 tbsp paprika
- few sprigs parsley leaves- chopped
- 200 ml passata
- 1 tbsp tomato puree
- 1 tbsp Italian seasoning
- Juice from 1 lemon
- salt and pepper to season
Instructions
- In a rice cooker, cook the quinoa with water.
- Place the aubergine, red pepper, carrot, tomatoes, red onion and garlic on a large roasting tray.
- Drizzle 2 tbsp olive oil and sprinkle the kosher salt on the vegetables.
- Roast for 20 minutes at 190C.
- Once the vegetables are roasted, heat the remaining olive oil in a casserole or heavy bottomed pan.
- Fry the shallots until fragrant.
- Mince the roasted garlic and add into the pan together with cumin seeds, paprika and tomato puree.
- Throw in the roasted vegetables, passata, italian seasoning, lemon juice and parsley.
- Season with salt and pepper and simmer on low heat for around 10 minutes
- Once the gravy is thickened, add in the cooked quinoa and mix well.
- Serve warm, with salads by the side.
- Prep Time: 10 mins
- Cook Time: 30 mins
