Ingredients for 3 servings:
- 2 Sweet Peppers (Preferably Yellow and/or Green the colours are essential for this recipe)
- 1 clove of garlic
- 2 tablespoons of coconut or olive oil
- 1 Onion
- 1 big avocado or two small ones
- 100 grams of brocolli
- 200 grams of Quinoa
- Himalayan pink salt or sea salt
Slice the aubergine and place them inside a deep pot with salty water (3 tea spoons of salt). You can live them for 10 mins or more.
Cut peppers and onions into julienne type pieces and finely chop the garlic. Add the the oil into a sauce pan or a wok, then fry garlic for 1 minute then stir fry onions, peppers and brocolli and for 10 minutes in medium heat.
In the mean time cook quinoa just like you cook Rice, two measurements of water for one of quinoa. Wash quinoa in at least 3 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a separate pot of boiling salted water and cook 10 minutes, bottom layer of water vaporises. Move quinoa with a fork and then bring the stove to a low heat and cover it with a lid.
Serve the quinoa and then decorate with the veggies or if you preffer, add the quinoa into the sauce pan (or wok) with the veggies and mix them all for a minute. Top it with parsley and avocado squares leaves for taste and decoration. Add salt and pepper. If you like spicy food add chilli flakes.