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Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- 1 cup quinoa I have used red and white quinoa with Bulgar wheat
- 2 cups vegetable stock
- 1 tablespoon sauce Peruvian Amarillo
- 1 teaspoon olive oil
- 1 aubergine eggplant, cut in thick slices
- dried parsley for garnish
Method
- Rinse the quinoa under cold water. Add it to a saucepan with the vegetable stock and cook for 10-12 minutes (or as per packet instructions), or until cooked. You could also cook the quinoa in water but I just feel the stock gives it a nicer taste.
- Mix the Peruvian sauce with the olive oil and brush both sides of the aubergine slices with this mixture.
- Heat a grill pan on medium. Place the aubergine slices and grill on both sides until tender and lightly crisp.
- Once the quinoa is cooked, fluff it up with a fork. Check for seasoning.
- Drizzle over some of the Amarillo sauce and garnish with parsley.
