Quinoa with Red Peppers and Eggplant
This gluten free vegetarian Quinoa recipe has been a favourite of our the last month. I used tri-coloured Quinoa last time and it turned out even better I think, the boys loved it! Super healthy and the taste buds agree too!
1 person made this
Ingredients
- 200g quinoa, boiled
- 200g eggplants
- 300g red pepper (capsicum)
- 1 spring onion, chopped
- 2 tomatoes, cut into small cubes
- 1 tbsp mustard
- Juice of half a lemon
- 5 tbsp olive oil
- 1/2 tsp oregano, salt & pepper
Directions
- Cut the eggplant into 1cm slices. Arrange evenly on a tray and bake the eggplant and peppers in the oven until they have softened.
- Peel the eggplant and cut into smaller pieces as desired.
- Remove the spores from the peppers and place in the blender with 2 tbsp olive oil, lemon juice, mustard and beat these well until it becomes creamy.
- Place all remaining ingredients in a bowl , stir well, place in the refrigerator for 5-10minutes to marinate the ingredients and serve with the quinoa.
