Pablo’s Quinoa Italiano with green leaves & pesto
A perfect, healthy, feelgood lunch for Veganuary
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
- 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.
- 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.
- Garnish with capers, pesto and green leaves to serve.