Bean Creole Quinoa Jambalaya from The Quinoa Cookbook by Penny Doyle

Ingredients

• 1 small aubergine (eggplant), washed, and cut into 1 cm/½ in wide slices
• 5 ml/1 tsp ground cayenne pepper
• 275 g/10 oz/1⅔ cups pearl quinoa
• 15 ml/1 tbsp tomato purée (paste)
• 1 litre/1¾ pints/4 cups vegetable stock
• 60 ml/4 tbsp sour cream and 30 ml/2 tbsp grated cheese, to serve
• 2 celery stick, chopped into 1 cm/½ in pieces
• 2 medium tomatoes, washed and cut into wedges
• 5 ml/1 tsp ground paprika
• 1 medium fresh or dried chilli, finely chopped
• 30 ml/2 tbsp vegetable oil
• salt and ground black pepper
• 2 cloves garlic, crushed
• 1 red (bell) pepper, deseeded and cut into 1 cm/½ in wide strips
• 1 medium onion, roughly chopped
• 2 bay leaves
• 115 g/4 oz/scant 1 cup drained canned butter (lima) beans