Name: Quinoa Stew with Roasted Aubergine, Tomato and Red Pepper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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 cloves garlic, minced; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 cup fresh parsley, chopped; 1 lemon, juiced

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 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 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup fresh parsley, chopped
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 tablespoons 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.
In a large bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley. Drizzle with the remaining tablespoon of olive oil and the lemon juice. Toss everything together until well combined.
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: Main Course
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