Quinoa Stew with Roasted Aubergine, Tomato and Red Pepper
- Total Time: 40 minutes
- Yield: 4 servings
Description
A hearty quinoa stew featuring roasted aubergine, red pepper, and tomatoes, seasoned with cumin and smoked paprika for a flavorful, warming dish.
Ingredients
Units
- 2 cups (480 ml) quinoa
- 4 cups (960 ml) 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 cloves garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup (60 ml) fresh parsley, chopped
- 200 ml passata
- 1 tbsp tomato puree
- 1 tbsp Italian seasoning
- 1 lemon, juiced
Instructions
- Preheat your oven to 400°F (200°C).
- In a rice cooker, combine the quinoa and water. Cook according to the manufacturer’s instructions until the quinoa is fluffy and the water is absorbed.
- On a large roasting tray, spread out the aubergine, red pepper, carrot, tomatoes, red onion, and garlic. Drizzle with 2 tbsp of olive oil, then sprinkle with kosher salt, black pepper, ground cumin, and smoked paprika. Toss to coat the vegetables evenly.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly.
- Heat the remaining 1 tbsp of olive oil in a large pot or heavy-bottomed pan. Add the shallots and fry until fragrant, then stir in the roasted garlic and tomato puree.
- Add the roasted vegetables, passata, Italian seasoning, lemon juice and parsley to the pot.
- Season with salt and pepper and simmer on low heat for about 10 minutes, until the sauce has thickened into a gravy.
- Add the cooked quinoa and mix well.
- Serve warm, garnished with additional parsley if desired.
Notes
- For a spicier version, add a pinch of chili flakes before roasting the vegetables.
- This stew can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- You can substitute the aubergine with zucchini if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 grams
- Sodium: 450 mg
- Fat: 12 grams
- Carbohydrates: 50 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
Why roast the vegetables instead of cooking them directly in the stew pot?
Roasting the aubergine, red pepper, carrot, tomatoes, onion, and garlic at 400°F (200°C) for 25–30 minutes caramelises their edges and concentrates their flavour before they are combined with the quinoa. Cooking them directly in liquid would produce a softer, more watery result without the slight char that deepens the stew’s flavour.
Can I substitute the aubergine?
Yes — the notes specifically say you can substitute the aubergine with zucchini if preferred. Use the same quantity and roast at the same temperature and time.
