Name: Quinoa and Garlicky Aubergines *Super-Healthy*
Yield: A Vegan Lunch for 4–5
Ingredients: 1tbsp pomegranate molasses; 3tbsp olive oil; 1tbsp balsamic vinegar; 1 can (400 g/14 oz) chickpeas; 100 g/3½ oz/⅔ cup roasted peanuts; 1 small bunch of fresh coriander (cilantro), finely chopped; 1 tsp turmeric; 1 heaped tsp garam masala; sea salt; ½ tsp chilli powder; 1 large onion, cut into 1.5 cm/⅝ in chunks; 6 garlic cloves, finely sliced; non-extra-virgin olive oil, for cooking; 1 tsp brown sugar; 1 medium aubergine, cut into 2 cm/¾ in chunks; ½ small cauliflower, broken into florets; 175 g/6 oz/1 cup quinoa; 450 ml/15 fl oz. scant 2 cups good vegetable stock (or good water)

Preparation info

A Vegan Lunch for
4–5

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Quinoa. Kwinoa. Keenwah. Call it what you will darlings, it’s still all the rage (2013 was actually the ‘Year of Quinoa’, as declared by the UN), and as ‘grains’* go, it is one of the healthier ones: it is high in protein and amino acids, and this is a good thing. It was first cultivated in ancient Peru and Bolivia, and remains a treasured part of the diet in that part of the world. I can’t get my other half to eat it for all the gold in El Dorado mind you, as he reckons it looks like spide