Quinoa with Eggplant, Zucchini and Tofu

Hey hey,

I have a new recipe for you! This time it was a bit of experiment what I have created, however, it tastes so delicious so I just have to share it with you! The Quinoa recipe is super healthy, full of nutrition and protein as well, so if you want some rest from a meat consumption for a while, this is a great option for you!

The cooking time is approximately 10 minutes and the amount is designed for 2 people. 😉

Ingredients:

2 middle size zucchini

1 small eggplant or half of a big eggplant

1 red onion

10 cherry tomatoes

150g of haloumi cheese

150g of Malaysian (with peanut butter sauce) tofu

salt

pepper

dried basil

dried rosemary

150-200g quinoa

coconut oil

Optional – sprinkle some dill, add olive oil

Preparation:

For enhancing the flavour, put salt, pepper, and herbs on the eggplant and zucchini for at least half hour before you start cooking. If you don’t have time, just start cooking. 🙂

Method:

Cook the quinoa for 10 minutes until tender and the water is absorbed (tip – use a rice cooker to make it easier). In the meanwhile cut an onion, stir-fry it on the coconut oil, then add zucchini with eggplant, salt, pepper and herbs (if you haven’t already added) , and cook for a few minutes.

Add a little bit of dill (optional) and haloumi cheese along with the Malaysian tofu. Cook it for a few minutes and then add cherry tomatoes. If you feel that it needs more oil, you can use an olive oil. Serve with quinoa.

Enjoy your meal. 😉

Tip! Quinoa requires approximately same amount of water as when you cook rice. It means a 1-2 centimeters of water above the surface. If you put too much, then the quinoa will not absorb the water and it will be hard to filter it as quinoa has really small pieces. I recommend to use smaller amount of water and add more when needed.