Quinoa With Grilled Aubergines

1. 1

   Rinse the quinoa under cold water. Add it to a saucepan with the vegetable stock and cook for 10-12 minutes (or as per packet instructions), or until cooked. You could also cook the quinoa in water but I just feel the stock gives it a nicer taste.

2. 2

   Mix the Peruvian sauce with the olive oil and brush both sides of the aubergine slices with this mixture.

3. 3

   Heat a grill pan on medium. Place the aubergine slices and grill on both sides until tender and lightly crisp.

4. 4

   Once the quinoa is cooked, fluff it up with a fork. Check for seasoning.

5. 5

   Drizzle over some of the Amarillo sauce and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.