Roasted Aubergine and Quinoa
- Nuts
- May contain traces of allergens
- Celery
- Peanut
- Sesame
- Nuts
pink quinoa yum yum
Ingredients
120 grams
Quinoa
2 tbsp
Ground Cumin
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 carton(s)
Chickpeas
1 unit(s)
Lemon
25 grams
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
1 bunch(es)
Mint
Not included in your delivery
2 tbsp
Olive Oil
Nutrition Values
Cooking Steps
Pre-heat your oven to 200 degrees. Peel and chop the beetroot into 1½cm pieces. Cut the top and bottom off the aubergine and chop into 1½cm pieces as well.
Put the beetroot and aubergine pieces on a baking tray and drizzle over enough oil to just coat the veggies. Sprinkle over a good pinch of salt and a grind of pepper and put in the oven to cook for 20-25 mins, or until the aubergine is slightly crispy and the beetroot is soft. Once cooked, remove the veggies from the oven.
Put a large pot of water on to boil with the chicken stock pot. While the water comes to the boil, finely chop the parsley, pull the leaves off the mint stalks and roughly chop the leaves. Roughly chop the walnuts.
Stir the boiling water and stock pot to make sure it has dissolved, then add the quinoa. Stir together and once boiling, leave to simmer for 15 mins. Once the 15 mins are up, take the pot off the heat and drain into a sieve. Pop the quinoa back into your pot, pop a lid on, and leave to the side for 5 mins.
Put the chopped parsley in a bowl with the oil (as specified in the ingredients table above), a pinch of salt and a grind of pepper. Squeeze in the lemon juice, add the ground cumin and mix it all together. Add the chicken to the bowl and mix together so it has a good coating. Leave to the side for a couple of minutes.
Put a frying pan on medium-high heat with a glug of oil. Once the pan is hot, add the chicken and cook for 6-7 mins on each side until, or until the chicken is cooked through and browned on the outside. Tip: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, remove it to a chopping board and slice each thigh into roughly 1cm wide pieces.
Add your roasted veggies to the quinoa in the pan, along with half the mint and gently stir together. Taste and add salt and pepper if you feel it needs it. Serve the quinoa in bowls with the chicken placed on top and the chopped walnuts and mint sprinkled over. Enjoy!
