4 cups Campbell’s Real Stock Vegetable Salt Reduced
2 cups (350g) quinoa (see note)
Olive oil cooking spray
2 medium red capsicums, roughly chopped
100gms of dates, roughly chopped
2 medium eggplant, roughly chopped
½ Red Onion, Diced
100gms of Raw Almonds, roughly chopped
70gms of Persain Feta
2 tablespoons fresh oregano leaves
1/3 cup lemon juice
Fresh oregano leaves, to serve
1 teaspoon G-Fresh Cumin Ground
G-Fresh Sea Salt, for seasoning
Step 1 Place stock and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered for 10 minutes.
Spray a heavy-based saucepan with oil. Heat over medium-high heat. Add eggplant. Season with G-Fresh Sea Salt. Cook, stirring, for 1 to 2 minutes or until beginning to soften. Cook, covered, for 15 minutes or until softened. Remove from Oven.
Add eggplant and lemon juice to quinoa. Add capsicums, onion, dates, almonds, Persian Feta and oregano. Toss to combine. Add G-Fresh Cumin Ground. Toss to combine. Season with pepper. Sprinkle with oregano.