Quinoa with Aubergines with Paprika Sauce Recipe

Ingredients:

• 1 cup quinoa
• 1 medium-sized aubergine, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp tomato paste
• 2 cups vegetable broth or water
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the quinoa in a fine-mesh strainer and place it in a large bowl. Cover the quinoa with cold water and let it soak for 15 minutes.
2. Place a large skillet over medium-high heat and add the olive oil, aubergine, onion, and red bell pepper. Cook, stirring frequently, for 5-7 minutes or until the vegetables are softened and browned.
3. Add the garlic, smoked paprika, and ground cumin to the skillet and cook for 1-2 minutes, or until fragrant.
4. Add the tomato paste to the skillet and stir to combine with the vegetables. Cook for 1-2 minutes.
5. Drain the quinoa and add it to the skillet. Pour in the vegetable broth or water and bring the mixture to a boil.
6. Lower the heat, cover the skillet, and let the quinoa cook for 15-20 minutes or until all the liquid has been absorbed.
7. Remove the skillet from the heat and let it rest for 5 minutes.
8. Season the quinoa with salt and pepper to taste. Garnish with fresh parsley before serving.

Verdict:

This healthy and flavorful dish combines quinoa, aubergines, and paprika sauce for a filling meal. Serve it as a side dish or as a main course for a vegetarian or vegan meal.

Serving Suggestions:

• Pair the quinoa dish with a leafy green salad for more fiber and nutrients
• Add some toasted pine nuts or almonds for some extra crunch
• Top with crumbled feta cheese for extra protein and flavor