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.