Place the quinoa and vegetable stock in a saucepan. Bring to the boil, seal with a tight-fitting lid and allow to very gently simmer for 15 minutes, stirring occasionally.
Remove the lid and allow the rest of the moisture to evaporate over the heat. Allow to cool, while fluffing with a fork.
While the quinoa is cooking, start with your vegetables. Heat a frying pan over a medium-high heat, add 1 tbsp of the coconut oil. Add the aubergine slices and allow to cook for 2-3 minutes on each side - or until browning - before turning over. Add more coconut oil if needed. Continue until they are very tender when pierced with a knife.
Once the aubergine slices are cooked, remove them from the pan. Add the remaining coconut oil, together with the spring onions, pepper, garlic and mushroom. Fry until the mushrooms are cooked and beginning to colour.
Remove the pan from the heat. Add the baby spinach. Stir ingredients for the dressing together and add to the pan, tossing gently. Add to the quinoa, tossing until well combined. Serve with the aubergine slices on the slide - warm or at room temperature.
Recipe reprinted with permission of A Gorgeous Life. To see more recipes, click here.