Warm Quinoa tabouleh and roasted aubergine

The protein and the nourishing micronutrients in the quinoa makes it one of my favourite ingredients. Here is a warm version that is simple, delicious and quick for the family. Leftovers are perfect for next day lunches and it goes lovely with the hummus.


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Warm Quinoa tabouleh and roasted aubergine
For the Tabouleh
  1. Rinse quinoa in a sieve, add water in a pan and boil for 15 minutes (seeds will open)
  2. Drain and rinse cooked quinoa and set aside
  3. Add seasoning to the stir fried veggies, then add the ready boiled and rinsed quinoa and cook until warm
For the aubergine:
  1. Cut the bottom and bottom from the aubergine, wash and slice into rounds.
  2. Place on a baking tray (baking paper), sprinkle with your choice of seasoning and optional Tamari,
  3. Roasting in a preheated oven (200 degrees celsius) for 5-8 minutes
Recipe Notes

Serving suggestions: Roasted beetroot is a lovely addition to this dish

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