Note: it is keen-waa by the way: the people of Peru are the
Quechua [ketchua], this is one of their words. Remember Quetzalcoatl?
Note: if keeping for a while, keep back some of the lime juice to
add just before serving as the quinoa absorbs it with time and the
flavour becomes less clear.
Note: you could try adding toasted corn and fresh chilli.
60 gm white quinoa
60 gm red, black and white quinoa
360 ml water
half a medium aubergine, chopped into ~1.5 cm square pieces
1 smallish courgette (~ 100 gm) chopped into ~1.5 cm pieces
110 gm baby plum tomatoes
1 red pepper, deseeded and chopped into ~1 cm dice
1 yellow pepper, deseeded and chopped into ~1 cm dice
the juice of 2 limes
3 tbps fresh basil leaves, chopped
salt and freshly ground black pepper to taste
Pre-heat the oven to 200 C.
Put all of the quinoa into a saucepan with the water and
0.25 tsp salt and bring to the boil for 15 minutes.
Turn off the heat, cover and leave to stand for a further 5
Transfer to a bowl to cool.
Put the aubergine and courgette into another bowl, pour
over 2 tsp virgin olive oil, a pinch of salt and some freshly
ground black pepper and combine very well.
Put 1 tsp olive oil in a shallow roasting tin and spread it
over the base.
Put the aubergine and courgette into the roasting tin in a
Cut the tomatoes in half and scatter them over the top of
the aubergine and courgette.
Put this into the oven on a high shelf for 25 minutes or
until the aubergine and courgette are soft and the tomatoes
Remove from the oven and leave to cool.
When the quinoa has cooled, add the chopped basil and three
quarters of the lime juice and stir well.
Add to the quinoa the cooled roasted veg, the chopped
peppers and mix gently.
Depending on your taste, add more lime juice, salt and