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Mushroom and spinach quinoa with aubergines

recipes, vegan, vegetables

Ingredients 15
Servings 2
Time 15 min


  • 250
  • 375
    vegetable stock
  • 2
    coconut oil
  • 2
    spring onions, finely sliced
  • 2
    garlic, finely sliced
  • 125
    mushrooms, sliced
  • 1
    small orange or red pepper, diced
  • 1
    medium aubergine, cut into 1cm slices
  • 1
    handful baby English spinach
  • salt to taste
  • 3
    olive oil
  • zest of 1 lemon
  • juice of half a lemon or lime
  • 1


25 min

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.

Also try these recipes:

Roasted aubergines tortillas

WATCH: 20-minute blue cheese, walnut and mushroom pasta

Pasta with spinach, feta and bacon


Read more on: vegetarian  |  recipes  |  vegan

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