Quinoa (pronounced keen-wah) is member of the seed family. I mispronounced this for several years before being corrected and turning to Google for definitive advice. Regardless of what you call it, its wonderfully healthy and versatile. Not only is it a complete protein – making it fantastic for vegetarians – but this superfood is also rich in iron, magnesium and dietary fiber. Tasty and just a little bit sweet, this recipe will leave you with enough for a quick and delicious cold lunch during the working week.
- ½ cup quinoa
- ½ organic vegetable stock cube
- 1 cup water
- ½ seedless eggplant
- 10 cherry tomatoes
- ¼ sultanas or dried cranberries
- 1½ tablespoons Moroccan seasoning
- 1 beetroot
- 1 carrot
- ½ butternut pumpkin
- 1 red onion
- Extra virgin olive oil spray
- 1 clove garlic (optional)
- Preheat oven to 180º
- Peel the skin from the carrot, pumpkin and beetroot. Cut into equal sized cubes and place on a baking tray.
- Remove onion skin, cut into small wedges and add to other vegetables.
- Dice garlic and distribute across baking tray.
- Spray with a little oil, then rub to ensure all veg are evenly coated.
- Place in the oven for 30-40 minutes until soft and slightly browning.
- Meanwhile, cup of cold water into a small pan.
- Add Moroccan seasoning and stock cube, and bring to the boil.
- Stir in quinoa and reduce to a simmer for 10 – 15 minutes, stirring occasionally until the water is absorbed.
- Place a griddle pan over a high heat.
- Wash and slice eggplant into 1cm thick semi-circles.
- Add eggplant to griddle (no oil required) and cook for approximately 6 minutes, turning once. Remove from heat and allow to cool.
- Wash and quarter cherry tomatoes.
- Stir into cooled quinoa along with sultanas, roasted vegetables and charred eggplant slices. Enjoy!
Serve warm with a seasonal side salad, or top with grilled chicken / tofu for extra protein.
Save leftovers to be served cold with crumbled low-fat feta for a quick office lunch.
Store in an airtight container for up to a week in the refrigerator.