Quinoa Stew with Roasted Aubergine Tomato and Red Pepper
Ingredients
- 2 cups quinoa
- 4 cups water
- 1 large aubergine- washed and cubed
- 1 large red pepper- diced
- 1 small carrot- diced
- 2 tomatoes- quartered
- 2 shallots- sliced
- 1 red onion- quartered
- 3 tbsp extra- virgin olive oil
- 1 tsp kosher salt
- 3 cloves garlic
- 1 tbsp cumin seeds
- 1 tbsp paprika
- Few sprigs parsley leaves- chopped
- 200 ml passata
- 1 tbsp tomato puree
- 1 tbsp italian seasoning
- Juice from 1 lemon
- Salt and pepper to season
Instructions
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