Ingredients2 eggplants (aubergine) sliced, salted for 30 minutes and cut in strips
1/2 pumpkin, sliced
2 cup beans, cut into thirds
2 fresh chillies, chopped finely (take out the seeds if you don’t like it too hot)
1/2 cup red quinoa
1/2 cup quinoa
OR 1 cup of the same variety of quinoa
2 cup filtered water
1/8 cup oil
InstructionsCook quinoa and filtered water in a saucepan until a white rim forms around the periphery of the grain.
Combine all vegetables with oil in wok or saucepan.
Cook/simmer for 30 minutes or until all vegetables are cooked.
Combine the quinoa into the vegetable mix.
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