You’ve probably heard that quinoa is a superfood. It’s very high in fibre and contains all nine essential amino acids, making it a complete protein source. What’s more, it’s gluten free. Cooked beetroot (plain, not in vinegar) is so useful to have in the fridge as it can be added to lots of salads. This is a super spring salad for dinner.
DETAILS
Serves 2-3
INGREDIENTS
- 50g quinoa
- 1 tbsp olive oil
- 1 onion, sliced
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 garlic clove, crushed
- ½ red or green chilli
- 100g silken tofu, cubed
- 1 tbsp tomato purée
- ½ x 400g can chickpeas
- 50g cooked beetroot, chopped
- 1 tbsp chopped fresh parsley
- 1 aubergine, diced
- 1 tbsp chopped walnuts
- sea salt and freshly ground black pepper
METHOD
- Rinse the quinoa in cold water. Put 150ml water into a saucepan, add the quinoa and bring to the boil. Simmer for about 12 minutes or until all the water has evaporated and the quinoa has doubled in size, then remove from the heat.
- Meanwhile, put 2 tsp of the olive oil in a frying pan and add the onion and spices. Fry for 5–7 minutes until the onion has softened.
- Add the garlic, chilli and tofu and fry for a further 2–3 minutes. Add the tomato purée, season with salt and pepper, then add the chickpeas and leave to simmer for 5 minutes.
- Add the chopped beetroot to the cooked quinoa with the parsley and mix.
- Fry the diced aubergine (eggplant) in the remaining 1 tsp olive oil for 5–6 minutes until softened and season with salt and pepper.
- Transfer the spiced chickpeas and tofu to a bowl, then add the quinoa and beetroot and the aubergine and mix. Sprinkle over the walnuts and serve.
Recipe adapted from Be the Fittest by Tyrone Brennand (Quadrille, £15) Photography by Martin Poole.