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. Also, If you want some rest from a meat consumption for a while, this is a great option for you! The cooking time is approximately 15 minutes and the amount is designed for 2 people.
- 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
- dried basil
- dried rosemary
- 150-200g quinoa
- coconut oil
- Optional – sprinkle some dill, add olive oil
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.
Cook the quinoa for 15 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.
Tip! Quinoa requires approximately same amount of water as when you cook rice. It means a 1-2 centimetres of water above the surface. If you put too much water, then it will not absorb it 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.