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
JOIN OUR REVOLUCIÓN!
We're on a mission to change the way we grow and eat food for the sake of our planet and all life on Earth. Let's switch to a plant-based diet together to restore our precious planet!