lightly dressed



Main course for 2 people

Preparation: 20 minutes

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5 tablespoons olive oil
1 eggplant, quartered
1 bell pepper, cut into wide strips
1 small zucchini, roughly chopped
1 clove garlic, thinly sliced
1 can cherry tomatoes (400 g)
1 teaspoon dried Herbes de Provence
1 pouch steamed Lightly Dressed Quinoa with Sweet Onion and Olive Oil (210 g)
40 grams arugula


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How to cook

  1. Heat the oil in a frying pan. Sprinkle the eggplant with salt. Add to the pan and fry for a couple of minutes until golden brown. Put a lid on the pan. Stir in the bell pepper, zucchini and garlic. Add salt and pepper to taste. Stir in the cherry tomatoes. Put a lid on the pan. Stew the vegetables until done, about 15 minutes.

  2. Add the steamed quinoa, mix well and heat for a few more minutes.

  3. Divide the quinoa and vegetables between 2 soup plates. Garnish with arugula.


Vegetarian suggestion

Serve the French bread with aioli (garlic mayonnaise) for a zingy flavor boost.

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Lightly Dressed Quinoa - Pouch - Pablo's Quinoa



with sweet unions & olive oil

learn more

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Super tasty and super easy quinoa recipes!



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