Satisfying, filling, and full of flavour… the quinoa would be a great filling for stuffed courgettes and peppers, too.
Serves: 2
Time to cook: 1 hr 30 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
100g (heaped ½ cup) quinoa
1 aubergine
olive oil, for cooking
1 large red onion, finely chopped
2 cloves garlic, finely chopped
sea salt
1 can chopped tomatoes
1 tbsp tomato purée
2 handfuls baby spinach
1 tbsp nutritional yeast
Instructions
Preheat the oven to 180°C/350°F/gas mark 4.
Place the quinoa in a saucepan and cover with boiling water. Simmer for around 18–20 minutes, or until cooked (it will soften and a small tail will appear on the side). Drain and set aside.
Cut the aubergine in half lengthways. Scoop out the flesh from the skin, taking care to leave the skin intact. Dice the flesh and set aside.
Place the scooped-out skins on a baking tray, hollow side down. Add a little water to the tray. Bake at the top of the oven for about 15 minutes. Turn them over and bake for another 10 minutes.
Meanwhile, heat a little oil in a pan. Add the onion, garlic and a pinch of salt and sauté until the onion has softened.
Add the diced aubergine flesh, tomatoes, and purée, and simmer for 15 minutes. Stir frequently, until the aubergine is cooked and the passata has reduced to a thick sauce.
Add the drained quinoa to the tomato and aubergine mixture, and mix well.
Simmer for 4–5 minutes, then throw in the spinach. Continue to cook until the spinach wilts.
Spoon the quinoa mixture into the aubergine skins. Sprinkle over the nutritional yeast and bake for another 10 minutes.
