Chargrilled eggplant with lemon and quinoa salad

I admit it. I have actually failed quite a few times at cooking quinoa. This grain, beloved by some for its so-called superfood benefits, is grown in Tassie and I have followed heaps of recipes that have used a method similar to the absorption method with rice – with disastrous, porridgey results. So I came up with a method similar to making proper, steamed couscous to lighten it up and keep the grains separate. I made this with a mixed quinoa (red, black and white in the one packet), but it’s hard to get the texture just right for all the varieties, so I’ve given the method for the white Tasmanian quinoa.