1 cup quinoa (rinsed, drained)
2 large zucchinis (thickly sliced)
1 large yellow capsicum (largely cubed)
1 large red capsicum (largely cubed)
1 large green capsicum (largely cubed)
2 medium eggplants (cut in chunks)
1 spring onion (finely chopped, with green stems)
2 tbsp balsamic vinegar
1 long sprig of fresh rosemary
Olive oil (to drizzle)
Salt + pepper + herbes de Provençe (if not using fresh rosemary)
Wash quinoa prior to cooking it by squeezing it in a bowl; under running water and until it turns clear. Drain completely. In a cooking pot; pour one cup and three quarters of salted hot water. Bring to the boil. Add quinoa. Bring back to the boil. Cover and simmer over low heat and a simmering ring, until waters are almost absorbed and bubbly. Remove away from heat fifteen minutes later. Fluff with a large cooking fork. Meanwhile, prepare vegetables as described in a large bowl. Season with salt and pepper; if using sprig of rosemary, or add herbes de Provençe; if not. Layer them, in one layer, in a wide baking tray or dish. Drizzle some olive oil on top. Roast in a preheated oven of 220 degrees Celsius. When collapsed and roasted; remove from oven and add balsamic vinegar. Stir all ingredients together to incorporate all flavours. Remove sprig of rosemary. Gently mix with cooked quinoa, blending it with vegetables to incorporate well together. Pour into a large serving bowl. Scatter sliced green onion on top and serve.
*A version of this article appears in print in the 10 October, 2019 edition of Al-Ahram Weekly.