Quinoa With Grilled Aubergines

• 1 cup quinoa I have used red and white quinoa with Bulgar wheat
• 2 cups vegetable stock
• 1 tablespoon sauce Peruvian Amarillo
• 1 teaspoon olive oil
• 1 aubergine eggplant, cut in thick slices
• dried parsley for garnish

1. Rinse the quinoa under cold water. Add it to a saucepan with the vegetable stock and cook for 10-12 minutes (or as per packet instructions), or until cooked. You could also cook the quinoa in water but I just feel the stock gives it a nicer taste.
2. Mix the Peruvian sauce with the olive oil and brush both sides of the aubergine slices with this mixture.
3. Heat a grill pan on medium. Place the aubergine slices and grill on both sides until tender and lightly crisp.
4. Once the quinoa is cooked, fluff it up with a fork. Check for seasoning.
5. Drizzle over some of the Amarillo sauce and garnish with parsley.

quinoa i, vegetable stock, olive oil, aubergine, parsley

Taken from www.yummly.com/recipe/Quinoa-With-Grilled-Aubergines-1670210 (may not work)