Ingredients:

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

 

Method:

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