1 large eggplant, sliced into 1 cm rounds
3 tbsp olive oil
140g/5oz red quinoa
500ml/16fl oz hot vegetable stock
200g/8oz cherry tomatoes, halved
A handful of mint leaves, (I prefer basil or cilantro) roughly chopped
100g log firm goat’s cheese, cubed
Juice of ½ lemon
Takes 15 min serves 2:
1. Heat the grill to High. Put the eggplant on a baking sheet, brush with a little of the oil and season. Grill for about 15 minutes until browned and softened, turning and brushing with more oil halfway through.
2. Meanwhile, cook red quinoa in vegetable stock for 12-15 min using 2:1 liquid to quinoa ratio (the stock will make it fluffy and will also make it taste better). To be honest I had to cook it for at least 30 min. Anyway, you just know when it is cooked.
Enjoy your meal!
Per serving 523 calories
Inspired by a recipe from Good food. 101 Budget dishes. BBC Books. Ed. Jane Hornby, 2009.