Quinoa with sticky harissa aubergine & pomegranate
5
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This sticky, sweet aubergine and watercress salad is a great way to enjoy tricolour quinoa – tiny red, white and black grain-like seeds that have a springy texture and are completely gluten free.
Ingredients
Aubergine
2 medium, trimmed and cut into 2cm pieces (you'll need 650g)
Calorie controlled cooking spray
4 spray(s)
Agave Syrup
30 g
Harissa paste
25 g
Tomato Purèe
2 teaspoon(s), level
Biona Organic Tamari Soya Sauce
1 tablespoon(s)
Quinoa (tricolour), dry
120 g
Watercress
40 g
Pomegranate
80 g
Coriander, fresh
2 tablespoon(s), chopped
Spring Onions
3 medium, trimmed and thinly sliced
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the aubergine onto a large baking tray and mist with cooking spray. Season and roast for 25-30 minutes.
2
In a small bowl, combine the agave syrup, harissa paste, tomato purée and tamari sauce, then pour the mixture over the aubergine. Continue to cook for 10-15 minutes, stirring halfway, until the aubergine is sticky and golden.
3
Meanwhile, cook the quinoa to pack instructions, then set aside to cool.
4
In a large bowl, toss the quinoa with the watercress, pomegranate seeds, coriander and spring onions. Divide between plates and serve topped with the aubergines and garnished with the extra coriander
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