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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Season to taste with salt, chilli and paprika powder. Add the chunky tomatoes and rinse the can with approx. 20 ml of water, add.
- 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.
- Season to taste with salt, chilli - or pepper - and let everything infuse for approx. 5 min.
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