Roasted Peppers and Aubergine with Quinoa 

For a dish so abundant in freshness and flavour, it’s appeal is unquestionable.  This is ideal to pack into containers for a special picnic or even to knock together for an easy weekday lunch with friends… There is seriously little effort required!

Roasted Peppers and Aubergine with Quinoa
Serves 3, generously

1 aubergine, cut into strips
3 bell peppers, different colours, cut into large chunks
1/4 red pepper, diced
1 courgette, halved and sliced
Olive oil
Salt and pepper
1 and 1/2 cups of uncooked quinoa
1 handful of cherry tomatoes, chopped in half
A drizzle of Balsamic vinegar
3 oz of crumbled feta, or a soft goat cheese if you like
2 tbsps pinenuts, lightly toasted
1 small handful of chopped fresh parsley and mint

Pre-heat the oven to 200c or 400f.  Chuck the the aubergine, peppers, onions and courgette into a roasting tray, drizzle in olive oil and season well with salt and pepper.  Roast for 45 mins, tossing half way through the cooking time.  The aubergines will have transformed into some kind of golden deliciousness.  The peppers, onions and courgettes will be browning, supple and sweet.

In a saucepan, cover the quinoa with 3 cups of water and a tsp of olive oil.  Bring to the boil, then reduce the heat to a simmer for 20 minutes until the quinoa seeds are cooked, but with bite.  All the water should be absorbed.  Remove from the heat and set aside until the veggies are cooked.

Combine the quinoa with the roasted veggies then toss in the cherry tomatoes.  Drizzle with some balsamic and top with the crumbled cheese, pinenuts, chopped parsley and mint.

Serve warm or cold. Feel refreshed and full of goodness, ready for the rest of you day.  Whatever that might entail.


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