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.