| Tiempo de cocción | 22 Minutes |
| Raciones |
Portions
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Ingredientes
- 1/4 cup olive oil more as needed
- 1 yellow onion chopped into small pieces
- 1 tbsp garlic minced
- 1 red chilli pepper dried
- 1 eggplant, medium size skin left on, chopped into small pieces
- 1/2 tsp tyme fresh leaves
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 1 zucchinni finely chopped
- 2 tomatoes, medium sized chopped
- 3 basil leaves thinly sliced
- 3 cup quinoa cooked
- 1 salt & pepper add to taste
Ingredientes
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Instrucciones
- Put a 12 inch sauté pan on the stove on medium heat. Once it is hot, add the onions and crushed red chili pepper to the pan and cook them for 5 to 7 minutes until the onions are lightly caramelized.
- Next add the eggplant and thyme to the pan and continue cooking, stirring occasionally for about 5 minutes until the eggplant is partially cooked.
- Add the bell peppers and the zucchini, stirring occasionally, and cook for five more minutes.
- Lastly, add the tomatoes, basil, garlic, salt and pepper, to taste, and cook for 5 more minutes.
- Remove from heat and let the dish sit with the lid on to ensure that all the flavors come together. Mix with the quinoa and garnish with coriander or fresh parsley.
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