Quínoa with aubergines, hummus, tomato and olives

For the quínoa to be perfect: wash well the quinoa in a finite strainer until it does not come out foam, put in a ollite 1 cup of quinoa by 1 1/2 cup of boiling water, let it boil and leave on low heat, I hope with Toaster, by 15 mins and ready, is perfect and al dente. Add salt to taste.

Cut the sliced ​​eggplants of 5 mm and brown them in a pan with a splash of olive oil and add salt. To brown until golden and soft, get half cafes.

To make hummus: drain the water from chickpeas and reserve it. Process on an Immersion Blender the chickpeas with the Tahini, olive oil, salt and pepper. If necessary, add the water from the chickpeas as little to soften the consistency.

Wash, peel and cut the sliced ​​tomatoes. Wash and chop the yellow chili pepper and parsley.

Serve on a plate the quínoa, the golden eggplant, a few spoonful of hummus, tomatoes and olives. Decorate with yellow chili and parsley.

Connie Achurra. Adapted.