US
Mediterranean quinoa
Prep and cooking time: 1hr
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
400ml vegetable stock
5-6 sprigs fresh thyme or 1 tsp dried thyme
100g uncooked quinoa
2 dried bay leaves (optional)
2 tbsp extra virgin olive oil
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
1 large aubergine, diced
2 courgettes, chopped
1 red pepper, diced
1 tsp dried oregano
1 x 400g tin chopped tomatoes
1 handful fresh parsley or basil, roughly chopped
Method
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.
Second Nature special tip
Serve this as a side dish or with your favourite protein for a main meal. If you have leftover vegetables, try this with brown rice or wholewheat pasta the next day.