Main course for 2 people
Preparation: 20 minutes
|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|
How to cook
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.
Add the steamed quinoa, mix well and heat for a few more minutes.
Divide the quinoa and vegetables between 2 soup plates. Garnish with arugula.
Serve the French bread with aioli (garlic mayonnaise) for a zingy flavor boost.
with sweet unions & olive oil
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