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!


    Victoria, Australia
    1 person made this


    • 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


    1. Cut the eggplant into 1cm slices. Arrange evenly on a tray and bake the eggplant and peppers in the oven until they have softened.
    2. Peel the eggplant and cut into smaller pieces as desired.
    3. 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.
    4. 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.

    See it on my blog

    Tri coloured Quinoa

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