|1 Tbs||fresh chillies — 573|
|1||onion — small, chopped|
|2 cup||stock — vegetable|
|12||aubergine — baby|
|6||courgettes — noodles|
|2||garlic — cloves, crushed|
|2 Tbs||lemon juice|
|5 g||fresh coriander — chopped|
|10 g||fresh mint|
|1 tsp||fresh chillies — crushed|
|1/4 cup||fresh chillies — 573|
|1||red onion — chopped|
|sea salt and freshly ground black pepper|
|1/2 cup||yoghurt — plain|
|1 Tbs||harissa paste|
|fresh mint — to serve|
Heat the olive oil and butter in a medium pot; add the onion, cumin and coriander and gently sauté until golden. Toss in the quinoa and cook for an additional 2–3 minutes, until lightly golden. Add the stock and simmer for 20 minutes, or until all the liquid is absorbed; remove pot from heat and set aside.
Cut the eggplant in half, place them in a steamer basket set above a pot of boiling water and steam until soft. Remove from heat and set aside.
Mix together the marinade ingredients, place the eggplant and baby marrow strips in a shallow bowl, pour over the marinade, cover and allow to stand for 30 minutes to an hour. In a bowl, mix together the yoghurt and harissa paste.
Place the quinoa on a platter, top with the eggplant and baby marrow strips removed from the marinade, pour the remaining marinade over and sprinkle with chopped red onions. Season, and serve with harissa yoghurt.
Warm quinoa salad with roasted cauliflower and a spicy citrus dressing
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