Bring 3 cups of water to a boil and then add the quinoa. Cook for aprox. 10-15 minutes until all the water has evaporated. Cool, and then add finely chopped raw beetroot, spring onion and parsley.
I love ricotta! It is such a handy ingreditent to have on hand. Baked ricotta is great chopped up in salads, my personal favourite is a roast pumpkin, ricotta and baby spinach salad with sundried tomatoes.
Heat oil in a havy frypan and fry the pumpkin and eggplant until lightly browned. Add the curry paste and fry for another minute or two. Add the coconut cream, lime juice, 1/2 the zest and the fish sauce.