I’m going through a Moroccan phase at the moment – maybe it’s the heat here in Cyprus! I love the spices used in Moroccan cuisine, they are so intense that each bite is so full of flavour.
Quinoa is a complete protein, peppers are a great source of vitamin c, k, b6 amongst others and aubergines are an excellent source of dietary fiber and antioxidants. Paired with lovely spices, it is a guaranteed success!
1 Large Aubergine
2 Red Peppers
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon curry powder
1 tablespoon cumin
½ teaspoon chilli powder
Olive oil for sautéing aubergines, peppers and spices
500g precooked quinoa
- Cut peppers lengthwise in strips and aubergines in small cubes.
2. Mix all spices together
3. Add olive oil to a pan and lightly fry the aubergines and the peppers. Halfway add the spice mix and add more olive oil if needed so that the spice mix covers the vegetables and releases its flavours.
4. Add 500g pre-cooked quinoa to 250ml boiling water and allow 2-3 minutes of boiling. Then add the vegetables to the quinoa, mix well and allow 2-3 more minutes of boiling. Take off the heat, cover and allow 5-10 mins to absorb the flavours and the quinoa to cook completely