Quinoa with peppers, zucchini and eggplant

Ingredients for 4 servings:

• 3 bell peppers, colored, red, green and yellow
• 1 zucchini
• 1 eggplant(s)
• 3 small onions
• 1 can tomatoes, chopped, approx. 400 g
• 4 tbsp tomato paste
• 2 tbsp instant vegetable stock powder, without yeast
• 3 tbsp oil
• 1 cup quinoa
• 2 ½ cups water
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Halve the peppers, remove the seeds and white strands. Wash the peppers and cut into medium-sized cubes. Wash the eggplant, trim the ends, and cut into slices about 0.5 cm – 1 cm thick. Quarter these and then season with salt. Peel the zucchini and cut into small cubes. Chop the onions. Heat the oil in a saucepan and sauté the onions. Add the tomatoes and bring to a boil. Add the tomato paste, peppers, zucchini, and eggplant and bring to a boil, stirring occasionally, then simmer over medium heat for 20 – 25 minutes. At the same time, rinse the quinoa with hot water, place it in a saucepan, add the water, bring to a boil, and simmer over low heat for about 20 minutes.