This is my easy midweek veggie dinner for those nights when you just can’t be bothered to spend your evening in the kitchen. Its a cheap dinner too as you need very few ingredients, I love the texture and nuttiness of quinoa but you could substitute it for a cheaper grain such as bulgar wheat or cous cous. It also makes a great dinner party starter or lunchbox leftovers. Here I have served it with a side of my beetroot hummus get the recipe here.
1 large aubergine
2 tbsp coconut oil
1/2 cup red quinoa
Handful parsley or mint
seeds of 1/2 a pomegranate
What to do…
Heat the oven to 180 degrees. Wash the aubergine and chop down the centre lengthways. Make deep cuts in a cross pattern on the flesh of each aubergine half, but do not pierce the skin. Place the aubergines flesh side up on a baking tray, rub each with the oil and a big pinch of salt. Place in your oven and bake for 25-35mins, depending upon the size of your aubergine.
Meanwhile cook 1/2 cup of quinoa in a saucepan of boiling water. Once cooked, drain the remaining liquid. Chop the cucumber into small chunks. Roughly chop up your herbs. Add both to your quinoa along with a teaspoon of coconut oil, salt and pepper.
Make your dressing (see below).
Once the aubergines are cooked, they will be soft and slightly browned, remove them from the oven. Place the aubergine halves on a plate and top with the quinoa mixture, a sprinkle of pomegranate seeds and a big glug of dressing. The aubergine and quinoa will soak up the dressing so don’t skip this step it adds loads of flavour!
Enjoy a colourful, veggie dinner for one or a side for many. tbc x
juice of 1/2 lemon
tsp maple syrup (or honey)
tbsp olive oil
tbsp warm water
tbsp soya (goats or normal) yoghurt
pinch of salt and pepper
What to do…
In a small bowl whisk together the tahini and warm water until the tahini breaks up and the mix is smooth. add the remaining ingredients and shake in a jar or whisk together to thoroughly combine.