Quinoa is an ancient seed from the Inca civilization and contains more protein than other grains.
Serves 3 -4 people
I cup Inca red quinoa
2 cups filtered water
1 eggplant (aubergine), thinly sliced
4 yellow squash, thinly sliced
1 zucchini (courgette), thinly sliced
1/2 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.
Recipe from There's a Vegan in the Kitchen:Viva la Vegan's Easy and Tasty Plant-Based Recipes.