Quinoa Stew with Roasted Aubergine Tomato and Red Pepper

Ingredients

• 2 cups quinoa
• 4 cups water
• 1 large aubergine- washed and cubed
• 1 large red pepper- diced
• 1 small carrot- diced
• 2 tomatoes- quartered
• 2 shallots- sliced
• 1 red onion- quartered
• 3 tbsp extra- virgin olive oil
• 1 tsp Kosher salt
• 3 cloves garlic
• 1 tbsp cumin seeds
• 1 tbsp paprika
• few sprigs parsley leaves- chopped
• 200 ml passata
• 1 tbsp tomato puree
• 1 tbsp Italian seasoning
• Juice from 1 lemon
• salt and pepper to season

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag