The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 50g edamame beans (use half) (Soya)
-
1 tbsp tamari (use half) (Soya)
-
1 tbsp maple syrup (use half)
-
1 tbsp white miso paste (use half) (Soya)
-
1 tsp Chinese five-spice (use half)
-
1 tbsp chilli paste (use half)
-
4 tsp ginger & garlic paste (use half)
- 80g sugar snap peas (use half)
- 2 spring onion
- 1 pepper (use half)
-
80g quinoa (use half)
- 1 aubergine (use half)
Peanuts, Soya
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 412Kcal |
| 390kJ | 1724kJ | |
| Fat | 4.4g | 19g |
| of which saturates | 0.5g | 2.3g |
| Carbohydrates | 10g | 43g |
| of which sugars | 3.1g | 14g |
| Protein | 3.8g | 17g |
| Salt | 0.4g | 1.8g |
| Fibre | 2.6g | 11g |
Ingredients
Ingredients
- 2 spring onion
- 80g sugar snap peas
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 50g edamame beans (Soya)
- 1 pepper
-
1 tsp Chinese five-spice (use half)
-
4 tsp ginger & garlic paste
-
1 tbsp tamari (Soya)
-
1 tbsp chilli paste
-
1 tbsp maple syrup
-
1 tbsp white miso paste (Soya)
-
80g quinoa
- 1 aubergine
Peanuts, Soya
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 410Kcal |
| 396kJ | 1715kJ | |
| Fat | 4.5g | 19g |
| of which saturates | 0.5g | 2.3g |
| Carbohydrates | 10g | 43g |
| of which sugars | 3.1g | 14g |
| Protein | 3.8g | 16g |
| Salt | 0.4g | 1.7g |
| Fibre | 2.6g | 11g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan & a sieve
Roast the aubergine & cook the quinoa
- Halve the aubergine lengthways, then cut a criss-cross pattern into the flesh (careful not to cut the skin). Place onto the lined baking tray, cut side-up and drizzle with 2 tsp oil. Season with salt and pepper and roast for 20-25 mins, until softening
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and allow to steam for a few mins
Prep the veg
- Thinly slice the red pepper. Thinly slice the spring onion, keeping the green and white parts separate
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper, sugar snap peas and spring onion whites and cook for 4-5 mins, until softened. Add the chilli paste (use less for less heat), ginger and garlic paste, the half pack of Chinese five spice and cook for a further minute
Finishing touches
- After 20-25 mins, drizzle the miso paste and maple syrup over the aubergine and return to the oven for a final 5 mins, until sticky and glazed
- Once cooked, toss the quinoa, edamame and tamari through the pepper mix and cook for 1-2 mins, until piping hot. Season with salt and pepper
Plate up
- Share the vegetable quinoa between plates and top with miso aubergine. Sprinkle over the peanuts and remaining spring onion to finish
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