Red Quinoa with Green Baba Ganoush and Spinach

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I could kick myself for not photographing this, but I wasn't sure how the dish would turn out and didn't have a camera handy when I brought it to the table. Moments later Tod, humming happy food noises, asked me to write out the recipe but it was too late for a picture - we'd both dug in. This meal has a vaguely middle eastern flavour and the colors are muted reds and greens.

Red Quinoa with Green Baba Ganoush and Spinach
serves 4

1 cup red quinoa
5 small japanese eggplants
3/4 cup cashews
1 clove garlic
juice of 1/2 mikan (mandarin orange, satsuma)
few sprigs of parsley
1/4 tsp cumin
dash of cinnamon
dash of turmeric
olive oil
2 bunches spinach
2 long onions
1 Tbsp rayu* 
juice of 1/2 mikan
goji berries

Rinse the quinoa very well to remove the soapy layer. Bring to a boil in lots of water, then simmer until the kernels are the texture you prefer.

Roast the eggplants for about 20 minutes at 190C, or until the skins are blackened and the flesh is soft. Allow to cool until you can scrape the flesh from skins. Blend or process with cashews, crushed garlic, cumin, cinnamon, turmeric, mikan juice and parsley. Adjust consistency with olive oil; salt to taste.

Slice the onions into rounds; wash and trim the spinach. Saute the onions briefly, then add the spinach, mikan juice, and rayu. Remove from heat when the spinach has wilted.

Spoon the quinoa onto the plate, top with baba ganoush and encircle with spinach. Garnish with goji berries.

* Rayu is a Japanese chili oil. The one I use has bits of chili peppers and roasted garlic in it which gives it a delicious depth.

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