• 1 cup quinoa
  • 3 or 4 sprigs fresh thyme
  • 2 1⁄2 cups low-sodium vegetable broth
  • 2 baby eggplants, cut lengthwise into quarters
  • 1 red pepper, seeded and cut into chunks
  • 1 red onion, cut into chunks
  • 2 tsp (10 mL) grape seed oil
  • 1 cup (250 mL) cherry tomatoes
  • 2 garlic cloves, crushed
  • 1 1⁄4 cups tomato juice
  • sea salt and black pepper to taste


  • Preheat the oven to 375°F (190°C)
  • Put the quinoa in a sieve and rinse thoroughly under cold running water
  • Place in a saucepan with the thyme sprigs and broth, and bring to a boil
  • Cover and simmer gently until all the broth has been absorbed and the quinoa is tender, about 20 minutes.
  • Meanwhile, heat a ridged grill pan
  • Brush the eggplant, red pepper and onion with the grape seed oil, then cook them on the grill pan until softened and lightly charred, about 4 to 5 minutes. Transfer to a plate.
  • Put the whole tomatoes on the grill pan and cook until they are just beginning to burst their skins, about 2 minutes. Remove from the heat.
  • When the quinoa is cooked, place it in an ovenproof dish
  • Add the grilled vegetables, garlic and tomato juice, and season lightly with salt and pepper
  • Mix together gently.
  • Cover with foil and bake until the vegetables are tender, about 35 minutes. Serve hot.

Prep time and Cook Time: 60 min

Serves: 4

recipe courtesy of