Pablo's Italian Quinoa with rucola & pesto
Serves: 2 • Preparation time: 10 minutes
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.
How to cook
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.
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.
Divide the Quinoa Italiano
with sweet unions & olive oil
It’s revolution time!
Pablo’s Quinoa Revolución is not only about
revolutionizing Quinoa, it’s also about revolutionizing
our devastating food system. It's time for deeds, not
words. So come and join us!