Pablo’s Quinoa Italiano with green leaves & pesto

A perfect, healthy, feelgood lunch for Veganuary

Ingredients:

1 tbsp olive oil

1 aubergine, diced into cubes of approx. 1.5 cm

1 zucchini, cut into slices of approx.. 1.5 cm

1 tsp dried oregano

250 g small tomatoes, sliced in half

1 pouch Pablo’s Slightly Dressed Quinoa

1 tsp capers

2 tbsp vegan pesto

100 g green salad leaves – we like spinach, rocket, rucola

salt and pepper to taste

Method:

1. Heat a tablespoon of olive oil in a frying pan. Add the aubergine and zucchini, sprinkle with oregano and stir well. Fry for 2-3 minutes until brown on all sides.

2. Add the tomatoes and fry everything for 1 more minute, add the Pablo’s Slightly Dressed Quinoa to the vegetable mix and heat for 1-2 minutes. Season with salt and pepper.

3. Garnish with capers, pesto and green leaves to serve.

Pablo's Lightly Dressed Quinoa with Sweet Onion & Olive Oil 210g, £2.78