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quinoa chilli stirfry


2 eggplants (aubergine), cut in strips

1/2 pumpkin, sliced

2 cups beans, cut into thirds

2 fresh chillies, chopped finely

(take out the seeds if you don’t like it too hot)

1/2 cup (Inca) red quinoa

1/2 cup (white) quinoa

2 cups filtered water

1/8 cup rice bran oil



Cook quinoa and filtered water in a saucepan

until a white rim forms around the periphery of the grain

Combine all vegetables with rice bran oil in wok or saucepan

Cook/simmer for 30-40 minutes until all vegetables are cooked

Combine the quinoa into the vegetable mix


Serves 6-8 people


Recipe and photo © Leigh-Chantelle 2008

Leigh-Chantelle is an International Speaker & Consultant; Author, Singer/Songwriter and Blogger.

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