Got a date coming up and you want to impress the other person? Keep reading!
Who is a fan of quinoa like me? I have recently become obsessed with it. It is super healthy, high protein content, wheat free and a good source of calcium.
I have made it some mornings for my breakfast with fruit and honey and it is delicious. You can also use quinoa flakes and use that to mix with milk, a bit like porridge for an energy fuelled breakfast. You can add it to salads to make a healthy lunch.
Here is a recipe for you using aubergine and eggs. I made this for my little tot and he loved it.
This recipe is the perfect choice and the finished product will have them thinking you spent hours slaving away in the kitchen! This coupled with a side salad makes the perfect combo. Dessert can be on them:p
All you need to make a plate for 2:
a couple of drizzles of olive oil
half an onion
1 medium sized aubergine, cubed
1 clove of garlic
250g of chopped tomatoes
1/4 teaspoon of smoked paprika
1/4 teaspoon of ground coriander
1/4 teaspoon of ground cumin
150mls of vegetable stock
2 handfuls of frozen peas,
50g of quinoa
2 eggs, fresh parsley to garnish
salt and pepper of course
Lets get down to business
1- First up chop up the aubergine and soak in salty water for about 15 minutes. Rinse and pat dry
2-Heat the oil in a frying pan and add the onions and aubergine and stir until aubergine is golden
3-Transfer contents to a saucepan and add the garlic, spices and tomatoes and cook for a further 2 minutes
4- Mix in the quinoa and stock and add your salt and pepper to taste and bring to boil and reduce heat and simmer for 20 minutes. Cover saucepan with lid. Add more water if it becomes dry and simmer further
5-Add in the frozen peas. Make two dips in the saucepan and crack open the eggs, cover and cook for a further 15 minutes until yolks are cooked and soft and the whites have set
6- Transfer to plates and sprinkle with the chopped parsley and serve with a side salad or toasted pitta bread.
It should look something like this