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Quinoa with eggplant and capers

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Ingredients for 4 servings:

  • 2 eggplant(s)
  • 1 onion(s)
  • 3 tomatoes
  • 250g quinoa
  • 6 tbsp olive oil
  • 100 g capers
  • 2 tbsp balsamic vinegar
  • salt and pepper
  • 2 tbsp herbs, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and dice the eggplant. Peel and slice the onion. Peel and quarter the tomatoes. Bring the quinoa to a boil with 3/4 liter of salted water and simmer over low heat for 15 minutes. Heat the oil in a large pan or wok. Stir-fry the eggplant and onion over medium heat for about 3 minutes. Add the tomatoes and capers and heat through. Season with vinegar, salt, and pepper. Season the quinoa with herbs, salt, and pepper, and serve with the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quinoa with eggplant and capers

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