Ingredients:

1 cup Inca red quinoa

2 cups filtered water

1 eggplant (aubergine), thinly sliced

4 yellow squash, thinly sliced

1 zucchini (courgette), thinly sliced

½ red capsicum (pepper), thinly sliced

1 bunch bok choy, coarsely chopped

2 garlic cloves, crushed

 

Method:

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

 

Serves 3-4 people

 

Quinoa (pronounced Keen-Wa) is an ancient seed (not really a grain) from the Inca civilisation. Quinoa is a complete protein and contains more protein than other grains.

 

To be vegetarian is to disagree – to disagree with the course of things today. Starvation, world hunger, cruelty, waste, wars – we must make a statement against these things. Vegetarianism is my statement. And I think it’s a strong one.
- Isaac Bachevis Singer

 

From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net

This recipe has been featured in:

Animal Liberation New South Wales' latest Release magazine:

Natacha Atlas from Veg Kitchen:

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