Serves 4
Ingredients
1 red pepper, diced
½ an aubergine, diced
1 courgette, diced
½ cup Kalamata olives pitted
1 Tsp. red chilli flakes
1 Tsp. olive oil
1 clove of garlic, finely chopped
160g quinoa, rinsed
400ml organic vegetable stock
2 spring onions, chopped
1 Tbsp. tomato puree
Fresh coriander, chopped
Preparation method
1. Preheat the oven to 200 degrees.
2. In a small bowl, combine the chilli flakes with the olive oil and grind until a paste is formed.
3. In a large bowl, combine the vegetables, garlic, and add the chilli flake and olive oil mixture. Roast in the oven in a casserole dish for thirty minutes or until browned., then remove from the oven to cool.
4. Cook the quinoa according to the package using the vegetable stock. Simmer for approximately twenty minutes or until all the stock is absorbed.
5. Stir the vegetables into the quinoa and combine well. Top with fresh coriander.