Mediterranean quinoa

Put the stock, thyme, quinoa, and bay leaves (if using) in a saucepan, and bring to a boil. Cover and reduce the heat to simmer for 15-20mins, until the quinoa is cooked (tender and fluffy).

Drain off any excess liquid, remove the herbs, and set the quinoa aside.

Heat the oil in a large frying pan, over medium heat. Fry the onion, garlic, and aubergine, until lightly browned. Add the courgette, red pepper, and dried oregano, and fry for a few more minutes.

Add the tinned tomatoes and a pinch of salt and pepper, and bring it to a boil. Reduce the heat, cover, and simmer gently for 20mins, or until the aubergines are tender. Add 2-3 tbsp of water, if necessary, to reduce the thickness of the sauce.

Serve the vegetables on the quinoa and garnish with remaining herbs.