I really enjoyed making this very simple and yet satisfying salad – the nuttiness of the quinoa compliments the sweetness of the roasted vegetables perfectly. I also found that no further herbs or spices beyond stock and thyme were needed as the delicate flavours of the quinoa really add to the dish.
Serves 4 as a main or 6 as a side
3 sprigs of fresh thyme
1 large onion, finely chopped
1 litre of good quality vegetable stock from bouillon
2 large aubergines, cut lengthways then into quarters
1 red or yellow pepper, deseeded and cut into chunks
2 tbs extra virgin olive oil
200 g (7 oz) cherry tomatoes (Preferably of the vine for easy roasting)
2 garlic cloves, crushed
Salt and pepper
1. Preheat the oven to 190ºC. Put the quinoa in a sieve and rinse thoroughly before placing in a saucepan with the thyme sprigs and stock, and bring to the boil. Cover and simmer gently for 20 minutes until tender.
2. Meanwhile, brush the aubergines, onion and pepper with the oil, and batch fry on a griddle pan until brown. Then add the whole tomatoes and cook for a further 2 minutes until charred, turning once.
3. Place the cooked quinoa, griddles vegetables and garlic into an ovenproof dish. Season with salt and pepper to taste and fold together gently.
4. Cover with foil and bake for 35 minutes or until the vegetables are tender. Serve warm with a side salad.