A great way to serve quinoa, this pilaf can be served hot as a side dish or cool as a salad. Delicious alongside steamed veges or fish. To keep this dish gluten free, make sure the stock you use contains no gluten.
- 1 c Organic Quinoa
- 2 c Water or Organic Vege Stock
- 8 Sundried Tomatoes
- 100 g Pitted Organic Olives (Maroudas)
- 50 g Organic Pine Nuts
- Medium Organic Eggplant
- Salt and Pepper
- Organic Olive Oil
- 1⁄2 Bunch Organic Parsley
Slice up the eggplant into 1-2cm cubes and toss in a little olive oil. Roast in a 200°C oven for about 20 minutes.
Rinse the Quinoa thoroughly.* Place the Quinoa in a pot with the water or stock, bring to the boil and cook for 10-12 minutes. Toast the pine nuts in the oven for about 8 minutes or until a little brown (or toast in a pan). Slice the olives, sun dried tomatoes and parsley.
When the quinoa is cooked, place in a bowl add a little olive oil and mix in gently. Then add all the other ingredients and season with plenty of fresh cracked pepper.
Serve cool as a salad or use instead of rice with cooked meats or steamed vegetables.
Thanks to Sun Hyland for the recipe
* Quinoa has a protective coating of saponin, which is produced naturally by the plant, but can give the cooked quinoa a soapy taste. Rinsing easily removes this.