Description
Another salad made with quinoa from my collection, delicious, beautiful and useful.
Ingredients
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Quinoa
1 cup
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Eggplant
1 piece
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Pepper
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Green onions
0.5 cup
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Olive oil
3 Tbsp
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Soy sauce
1 Tbsp
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Sesame oil
1 tsp
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Curry paste
2 Tbsp
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Water
0.5 cup
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Salt
-
Sesame
Cooking
Boil quinoa as directed on package. Eggplant cut into cubes, sprinkle them with salt and let stand for half an hour, what would the bitterness left. After half an hour rinse under cold water.
Cubes of eggplant fried in olive oil until soft (about 5 minutes)and transfer to a separate bowl.
Onion chopped, garlic chopped, pepper cut into cubes.
In the same pan where we fried the eggplant fry the onions until transparent, add garlic and pepper and fry everything together for 3-4 minutes.
The curry paste diluted in 1/2 Cup water, pour into onion and pepper, add to the same soy sauce. Mix well. Curry paste can be a different spice, so adjust the amount according to your taste.
Green onions cut into. Add half the eggplant and half of green onions in Skovoroda. Mix everything and cook on low heat for about 10 minutes until cooked eggplant until evaporation of excess fluid. The eggplant should be very soft and fall apart.
When the vegetables are ready and the extra liquid will evaporate off and add cooked quinoa. Mix well.
Add 1 tsp. of sesame oil. If necessary, more salt and again mix well.
Sprinkle with remaining green onions and sesame seeds and serve.
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