2 tbsp tomato paste
4 baby eggplant, each sliced lengthways into 3
1 red capsicum, sliced lengthways into 1cm pieces
2 tsp olive oil
handful basil leaves
Recipe adapted from Good Food Back
Prepare quinoa following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.
Heat a BBQ or griddle pan to high. Drizzle the eggplant and capsicum with the oil and cook for 5 mins on each side until lightly charred.
Stir the eggplant and capsicum into the quinoa mixture, then season and stir through the basil.