Summary

Ingredients

• 3 pepper (s), red, green and yellow
• 1 zucchini
• 1 eggplant (s)
• 3 small onion (s)
• 4 tablespoon tomato paste
• 2 tablespoon vegetable stock, instant, frugola
• 1 cup quinoa
• 1 can tomato (s), chunky
• 2 ½ cups water
• 3 tablespoon oil

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Instructions

1. Halve the peppers, remove the seeds and white strands. Wash the peppers and cut into medium-sized cubes. Wash the aubergine, cut off the ends and cut into slices about 0.5 cm - 1 cm thick. Quarter these and then season with salt. Peel the zucchini and cut into small cubes. Chop the onions.
2. Let the oil get hot in a saucepan and sauté the onions in it. Add the tomatoes and bring to the boil. Add tomato paste, paprika, zucchini and aubergine and bring to the boil, stirring occasionally, and then simmer over a medium flame for 20 min - 25 min.
3. Rinse the parallel quinoa with hot water, place in a saucepan, add the water, bring to the boil and simmer for about 20 minutes over a low flame.