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Quinoa with seasonal vegetables

Quinoa with seasonal vegetables

The quinoa recipe with vegetables that you will find here is a healthy and tasty main dish made with fresh summer vegetables, aubergines, courgettes and peppers, greedy dried tomatoes in oil and mixed seeds that give the dish crunchiness and further flavor. Extremely versatile and increasingly appreciated, even as an alternative for those who can not consume gluten, with quinoa you can make many recipes.

Ingredients:

 

To make the quinoa with vegetables start rinsing the quinoa several times in cold water and let it drain very well inside a colander. Place it in a pan without fat and toast it, stirring often for 3 minutes.

Transfer it to a saucepan and cover with double the volume of hot water. Put on the stove and cook, covered and low heat, for about 15 minutes or until the liquid is absorbed. If it should dry out too much, you can add more water during cooking. Transfer it to a bowl and let it cool. Meanwhile, cut the zucchini, the eggplant and the pepper into cubes and sauté them in a pan with oil and garlic. After cooking, add salt and pepper to taste and then let it cool.

Add quinoa to the cooked vegetables and come to room temperature, the well-dried tomatoes dusted with oil, adjust with salt and pepper. Complete with a few leaves of basil and serve immediately the quinoa with vegetables.


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