KEY POINTS:
Serves 4-6
1 1/2 cups quinoa, rinsed and drained
3 cups water
Olive oil
12 baby carrots
2 courgettes, sliced
1 red capsicum, seeds removed and sliced
1 small eggplant, diced
Kalamata olives, stones removed
200g marinated bocconcini from the deli or 4 bocconcini balls, sliced
Basil leaves
Juice of 1 lemon
Sea salt and freshly ground pepper
1. Cover the quinoa with water, bring to a boil then reduce and cook covered for 20 minutes. Remove lid and fluff with a fork, season.
2. Heat a pan, adding a little olive oil and begin to cook the vegetables in batches. Trim the carrot stalks and cook for 5 minutes, until golden. Repeat with the courgettes and capsicum slices, seasoning as you go. Lastly cook the eggplant which will need at least 2Tbs olive oil and 10 minutes' cooking time.
3. Add vegetables to the quinoa with the olives, bocconcini, basil and lemon, check for seasoning.
