Healthy, colourful and delicious!
Ingredients
30 g of quinoa per person
water
salt
1 eggplant
1 zucchini
1 red pepper
2 tomatoes
3 tablespoons of olive oil
For the marinade:
cumin
cinnamon
bay leaf
oregano
nutmeg
2 teaspoons of salt
8 Loose Packed Dates
50 g Whole Roasted Cashews No Salt
30 g Raw Pecan Pieces
Preparation
1) Soak the quinoa in cold water for 30 minutes.
2) Drain.
3) Boil salted water which is the equivalent to twice the volume of quinoa.
4) Add the quinoa, cook on a low heat until it has absorbed the water, stirring occasionally.
5) Fry or grill the vegetables and leave them to marinate in a bowl with the spices for 4 hours.
6) Quickly fry the dates, pecans and cashews in a pan with a few drops of oil.
7) Plate the quinoa, topped with the vegetables, dates and cashews.
