This is the final instalment in my vegan feast.
This was adapted from a couscous salad I had a few times over the summer, but quinoa is much better for you, especially if you are tying to cut back on gluten!
It’s (again) very simple and very delicious!
Quinoa with Roasted Tomatoes and Aubergine
1/2 an aubergine
1 punnet of cherry tomatoes
2 teaspoons of soft brown sugar
about 1 cup of quinoa
1/2 a veggie stock cube
handful of mint leaves
salt and pepper
Cut the aubergine into small chunks, coat with olive oil and roast for about half an hour in a 180 degree oven. It should be soft and slightly brown around the edges.
Cut the tomatoes in half and arrange, cut side up, in a roasting dish. Drizzle with a little bit of olive oil, and sprinkle the sugar on top. (The sugar is optional, so if you are trying to reduce your sugar intake, you don’t need to use it, but it makes the tomatoes slightly caramelised and crispy on the top which is really delicious!) Roast for about 20 minutes, or until the tomatoes are bubbling and the skin is blistering.
Put the quinoa in a saucepan with about double the amount of boiling water and the stock cube. I never really follow the instructions on the packet for cooking quinoa because I think it always asks for too much water and becomes a bit porridgy. Instead, just keep an eye on it. If the water runs out and it’s still hard, add more. Of course this is up to you, but I like my quinoa with a tiny bit of bite still, so am always keen to avoid over cooking. I always add half a stock cube to give my quinoa a bit of flavour, but again, if you have another method that you prefer, do that!
When the quinoa is cooked, put it into a bowl and fluff it up with a fork. Add the aubergine and tomatoes. Finely chop the mint and add that too. Drizzle it with olive oil and a good pinch of salt and pepper and enjoy!