This recipe is both gluten free and vegan friendly.
1 cup red quinoa
1 cup canned chick peas, drained
2 ½ cups vegetable stock
½ cup eggplant, peeled and cut into ½ inch dice
12 small grape tomatoes
1 leek, washed and split lengthwise
1 cup oyster mushrooms, trimmed
4 basil leaves, torn
4 mint leaves, torn
½ cup toasted pine nuts
3 tablespoons extra virgin olive oil
2 tablespoons margarine
Salt and pepper to taste
Put the quinoa and vegetable stock into a saucepan and place over medium heat. Let the mixture come to a simmer and cook until the quinoa begins to crack open. Add more stock if needed. The finished quinoa should still have a snap to it when tasted. Drain into a strainer when done and set aside.
As the quinoa is cooking pour 1 tablespoon of the olive oil into a sauté pan and place over high heat. Add the tomatoes and, shaking the pan, sauté until the tomatoes are blistered and slightly charred. Remove from the pan and set aside.
Cut the split leek into ½ moon shapes that are ½ inch thick, using only the white and pale green parts. Discard the rest. Roughly cut the mushrooms into large pieces.
Pour the remaining olive oil into the same pan and place back on the het. Add the leeks, eggplant and mushrooms. Season with salt and pepper and sauté until the veg is soft and slightly browned. Add the tomatoes back into the pan along with the margarine. When the margarine has melted add the quinoa and chick peas. Toss all together in the pan to coat with the oil and margarine. Season with salt and pepper and toss in the basil and mint. Cook until the herbs are wilted.
Divide onto 4 plates and garnish with the pine nuts.