Quinoa pan with eggplant and zucchini

Ingredients for 3 servings:

• 120 g quinoa, colorful
• 1 eggplant(s)
• 1 zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 1 can tomatoes, chopped, approx. 400 g
• Salt
• chili powder
• Paprika powder
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

Chop the onion, garlic, eggplant, and zucchini. Place the quinoa in a separate pot on the stove and cook according to the package instructions. Meanwhile, sauté the onion and garlic in a large pan with a little oil. Then add the eggplant and, about 3 minutes later, the zucchini pieces. Fry everything together for about 5 minutes over high heat, turning occasionally. Season with salt, chili, and paprika to taste. Add the chopped tomatoes and rinse the can with about 20 ml of water, then add it. Let the vegetables simmer in the sauce for about 10 minutes, turning occasionally. Add the cooked quinoa to the pan and mix everything well. Season to taste with salt, chili, or pepper, and let everything simmer over low heat for about 5 minutes.