As I promised, here’s the recipe of the Quinoa bowl I made with the fresh veggies I picked in my family garden.
Ingredients for 4 people
150 grams of quinoa
200 grams of mushrooms
5-6 Italian green peppers
1-2 small fresh chili peppers
1tsp curry powder
2 medium eggplants
2 cans of chickpeas
1 tbsp EVO
50-70 grams of feta cheese
To cook the Quinoa
Follow the direction written on the box. They change based on which type and brand you’re using.
I boiled some water then added the quinoa and cooked for 15 minutes and then drained it.
To cook the veggies and legumes
Wash all the veggies. Cute the eggplants, the tomatoes, the peppers and onions in small cubes, slice the mushrooms.
Drain the chickpeas and wash them.
In a large skillet, heat the olive oil, the tomatoes and the onion for a minute or two. Then add the peppers and cook for 5-6 minutes till tender. Add a little bit of water if needed. Now add the eggplants and mushrooms and some curry powder. Cook for 5-6 minutes. Add the chickpeas and finish to cook for 2-3 more minutes. Add the veggies and the crumbled feta cheese to the quinoa, mix well and serve either warm or cold.
I didn’t add any salt because the feta cheese is salty and I don’t like eating too much salt. However, if you prefer, you can add some salt to the water when cooking the quinoa or to the veggies or both.
I always drain the canned legumes. The liquid in the can usually contains salt, and sometimes sugar too.
If needed, add some water to the veggies, but little by little. All these veggies tend to release water themselves.