Quinoa Pilaf With Eggplant
As an accredited Nutritionist specialising in family, early childhood nutrition and functional food, she takes a practical evidence based approach to delivering information and ideas while working closely with many organisations as media spokesperson and ambassador. For more nutrition and recipes, check out her book “Seasons to Share” or at www.thebrownpaperbag.com.au
GLUTEN FREE : VEGETARIAN : VEGAN
SERVES: 2 AS MAIN
INGREDIENTS
1 medium eggplant cut into 8ths
3 tbsp extra virgin olive oil
1 teaspoon ground coriander
PILAF
1 tablespoon extra virgin olive oil
1/2 medium (80g) red onion, peeled and diced
1/2 medium (80g) red capsicum, seeded and diced
1 carrot (80g), trimmed and diced
1 stalk celery, diced
2 tbsp finely chopped coriander
1/2 cup (75g) quinoa, rinsed
1/2 teaspoon ground cinnamon
1 cup (250ml) vegetable stock
200g cooked chickpeas (about 1/2 x 400g tin – rinsed and drained)
1 tablespoon finely sliced mint leaves
2 teaspoons hemp seeds to serve, optional
HARISSA YOGHURT
1/2 cup coconut yoghurt
1-2 teaspoons ground harissa spice or to taste
1 tablespoon lemon juice
sea salt and black pepper
METHOD
Heat the oven to 200C and line a baking tray with greaseproof paper. Toss eggplant in olive oil and spices, season with sea salt and black pepper and bake in the oven for 30 minutes.
Whilst the eggplant cooks make the pilaf. Heat a saucepan on medium heat, add oil, onion, capsicum, carrot, celery and coriander, stir then cover and cook for 8 minutes. Add quinoa, chickpeas cinnamon and vegetable stock, bring to boil, then reduce heat to simmer for 12-15 minutes or until quinoa is cooked through. It will be quite a loose quinoa when it finishes cooking.
Whilst cooking whisk together ingredients for harissa yoghurt and set aside. Once eggplant and quinoa pilaf is cooked, stir through mint. Spoon ingredients into a bowl, top with hemp seeds if handy and enjoy!
JACQUELINE ALWILL, ACCREDITED NUTRITIONIST @BROWNPAPERNUTRITION
MORE NUTRITION EDUCATION AND RECIPES WWW.THEBROWNPAPERBAG.COM.AU
Jacqueline is an Accredited Nutritionist specialising in family, early childhood nutrition and functional food. She writes for several media publications including Well Being, Eat Well, Body and Soul, Women’s Health, Men’s Health and Sporteluxe, hosts regular TV segments on nutrition and health (Ch 7 and Ch 9), is nutrition director of a start up baby food company (Bondi Bubs) and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador. She loves all things outdoors, delicious food, and holistic living. Jacqueline has two children – Jet (10 years) and Elke (6 weeks). Jacqueline is based in Sydney, Australia.