Roasted Aubergine with Veggie Quinoa

Super easy and fast weeknight dinner. There is veggies hidden in the quinoa so it's a great way of getting in some extra nutrients. Have as is, or serve with a protein of your choice.

Ingredients:

Quinoa:

1 cup quinoa

1 1/2 cups of vegetable stock 

2 carrots, grated 

1/4 cup of frozen peas

Juice of 1 lemon (or lime)

1 spring onion, finely chopped

1 tbsp soy sauce

black pepper to season

Aubergine:

1 aubergine, 

1 tbsp soy sauce

3 cloves of garlic, minced

1 inch piece of ginger, minced

Half a red chilli, minced

1/2 tsp rice vinegar

1 tbsp agave nectar 

1/2 tbsp olive oil

Garnish:

Spring onion

Red chilli

Drizzle of tahini

Method:

Pre-heat the oven to 180°C. In a small bowl combine the aubergine marinade ingredients and set aside. Cut the aubergine length-ways and score in a diamond pattern, being sure to not cut through to the skin. Fill the cuts with the marinade and roast in the oven for 40 minutes, until golden.

Bring the quinoa and vegetable stock to a boil, then cover and simmer on a low-medium heat for around 12-15 minutes, stir occasionally. In a separate bowl, combine the carrots, frozen peas, soy sauce, pepper and lemon juice and set aside. Once the quinoa is cooked and has cooled slightly, mix it in with the carrots and peas.

To serve, garnish with a sprinkle of spring onions and chilli, and a drizzle of tahini.