Pablo's Italian Quinoa with rucola & pesto

Serves: 2 • Preparation time: 10 minutes


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1 tbsp olive oil

1 aubergine, diced in blocks of 1.5 cm 

1 zucchini, cut into pieces of 1.5 cm 

1 tsp dried oregano 

250 g small tomatoes, sliced in half 

1 Pablo’s Slightly Dressed Quinoa 

1 tsp capers 

2 tbsp vegan pesto 

100 g rucola salad 

salt and pepper to taste

Cooking supplies: Frying pan.


Great with Parmesan cheese.

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How to cook

  1. Heat a tablespoon of olive oil in a frying pan. Add the pieces of aubergine and zucchini, sprinkle them with oregano and stir well. Fry the pieces for 2-3 minutes until brown on all sides.

  2. Add the small tomatoes and fry everything for 1 more minute, add the Quinoa from the packaging to the vegetable mix and heat it up for 1-2 minutes. Season with salt and pepper. 

  3. Divide the Quinoa Italiano 

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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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