One of my friends left a few weeks ago. She was here with the Australian High Commission, on a short posting (less than a year). Being with the high comm, she had a ridiculous amount of luggage she could import. With this, she chose to bring in quinoa, and didn't use it all up by the time she was due to go. Cue, very happy vegan me.
I googled what on earth I should do with quinoa and eggplant - eggplant being, as always, cheap - and this came up: http://avocadopesto.com/2012/08/21/quinoa-with-eggplant-and-roasted-red-peppers/
Some slight adaptations - roasted red pepper?! Yeah right - and we're ready to go!
Quinoa with Eggplant
3 tablespoons olive oil (thank you, Bulk Store)
Spring onion, diced - how much you include depends on how much you like spring onion
4 Solomon eggplants, quartered lengthwise and then diced (this was actually a good way to do them)
5 cloves garlic, chopped (I really like garlic)
3-4 birds eye chillies, chopped
Balsamic vinegar
4-5 small tomatoes, chopped
Salt and pepper
1 cup quinoa, rinsed and drained
1.5 cups veggie broth
- In a pot heat 1 tablespoon olive oil and add quinoa and 3 cloves of garlic. Cook stirring occasionally for a few minutes. Add broth, turn heat to high until it comes to a boil then reduce heat and simmer, covered for 15-20 minutes, or until water is absorbed. (I found it took longer than 20 minutes)
- In a separate pan heat 1 tablespoon olive oil over medium heat. Add diced spring onion and 2 cloves garlic, and cook for a few minutes then add eggplant. Add another tablespoon of olive oil and salt and pepper. Continue to cook, stirring occasionally for 10-15 minutes. Add balsamic vinegar, birds eye chillies and the tomatoes. Cook for a few minutes, then remove from heat.
- Serve the eggplant over the quinoa.
If I keep this up I'll need to go see if Panatina stock quinoa...
I googled what on earth I should do with quinoa and eggplant - eggplant being, as always, cheap - and this came up: http://avocadopesto.com/2012/08/21/quinoa-with-eggplant-and-roasted-red-peppers/
Some slight adaptations - roasted red pepper?! Yeah right - and we're ready to go!
Quinoa with Eggplant
3 tablespoons olive oil (thank you, Bulk Store)
Spring onion, diced - how much you include depends on how much you like spring onion
4 Solomon eggplants, quartered lengthwise and then diced (this was actually a good way to do them)
5 cloves garlic, chopped (I really like garlic)
3-4 birds eye chillies, chopped
Balsamic vinegar
4-5 small tomatoes, chopped
Salt and pepper
1 cup quinoa, rinsed and drained
1.5 cups veggie broth
- In a pot heat 1 tablespoon olive oil and add quinoa and 3 cloves of garlic. Cook stirring occasionally for a few minutes. Add broth, turn heat to high until it comes to a boil then reduce heat and simmer, covered for 15-20 minutes, or until water is absorbed. (I found it took longer than 20 minutes)
- In a separate pan heat 1 tablespoon olive oil over medium heat. Add diced spring onion and 2 cloves garlic, and cook for a few minutes then add eggplant. Add another tablespoon of olive oil and salt and pepper. Continue to cook, stirring occasionally for 10-15 minutes. Add balsamic vinegar, birds eye chillies and the tomatoes. Cook for a few minutes, then remove from heat.
- Serve the eggplant over the quinoa.
If I keep this up I'll need to go see if Panatina stock quinoa...
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