Quinoa Pan with Eggplant and Zucchini

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 120 g quinoa, colored
  • 1 eggplant (s)
  • 1 zucchini
  • 1 onion (s)
  • 1 clove garlic
  • 1 can tomatoes, chunky, approx. 400 g
  • salt
  • Chili powder
  • Paprika powder
  • oil
Quinoa Pan with Eggplant and Zucchini
Quinoa Pan with Eggplant and Zucchini

Instructions

  1. Chop the onion, garlic, aubergine and zucchini into small pieces. Place the quinoa on the stove in a separate saucepan and cook according to the instructions on the packet.
  2. In the meantime, sauté the onion and garlic in a large pan with a little oil. Then add the aubergine and about 3 minutes later the zucchini pieces. Fry everything together for approx. 5 minutes over high heat while turning.
  3. Season to taste with salt, chilli and paprika powder. Add the chunky tomatoes and rinse the can with approx. 20 ml of water, add.
  4. Let the vegetables simmer in the sauce for about 10 minutes. From time to time to turn. Put the finished quinoa in the pan and mix everything well.
  5. Season to taste with salt, chilli - or pepper - and let everything infuse for approx. 5 min.

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