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Ingredients

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Method

  • Quinoa 350.0 g
  • Olive oil 80.0 g
  • Brinjal(cubed) 800.0 g
  • Tomatoes, whole (sliced into thick rounds) 300.0 g
  • Robertsons Cajun Spice
    Robertsons Cajun Spice
    20.0 g
    Added to cart: Robertsons Cajun Spice
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    20.0 g
    Added to cart: Robertsons Medium Rajah
  • Cumin (ground) 5.0 g
  • Knorr Tomato Pronto
    Knorr Tomato Pronto
    500.0 g
    Added to cart: Knorr Tomato Pronto
  • Water (cold) 200.0 ml
  • Coriander (finely chopped) 20.0 g
  • Mint(roughly chopped) 10.0 g

Preparation

  1. Method

    • Cook the quinoa as per pack instructions, refresh under cold water, drain, and set aside. Heat the oil in a pot, add the brinjals, tomato, Robertsons Cajun Spice, Robertsons Rajah Medium, ground cumin and fry for 5 – 8 mins, always tossing.
    • Add the Knorr Tomato Pronto and cold water, stir through. Allow to simmer on a low heat for 30 min until the brinjals are soft.
    • Add the coriander and mint and stir through, remove from the heat and serve with quinoa.
  2. Chef's Tip

    • Replace the quinoa with brown rice which is a good staple of carbohydrates and fiber that are known as “go-to-grains” and gluten free, making this dish a perfect serving for vegans and gluten free dietary requirements.