- 11 July 2014
1 cup Inca red quinoa
2 cups filtered water
1 eggplant (aubergine), thinly sliced
4 yellow squash, thinly sliced
1 zucchini (courgette), thinly sliced
½ red capsicum (pepper), thinly sliced
1 bunch bok choy, coarsely chopped
2 garlic cloves, crushed
Cook quinoa and water in saucepan until white rims form on the periphery of the grain
Saute garlic cloves in a small amount of water
Stir-fry eggplant, squash, zucchini and capsicum until tender
Add bok choy, stir-fry until cooked
Combine with quinoa and serve
Serves 3-4 people
Quinoa (pronounced Keen-Wa) is an ancient seed (not really a grain) from the Inca civilisation. Quinoa is a complete protein and contains more protein than other grains.
To be vegetarian is to disagree – to disagree with the course of things today. Starvation, world hunger, cruelty, waste, wars – we must make a statement against these things. Vegetarianism is my statement. And I think it’s a strong one.
- Isaac Bachevis Singer
From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net
This recipe has been featured in:
Animal Liberation New South Wales' latest Release magazine:
Lifestyle Food featured this recipe on their blog:
Attribution-NonCommercial-NoDerivs 3.0 Australia Licence