Servings:
4
Prep time:
20
Cooking time:
50
INGREDIENTS
- - 200 g of quinoa
- - 2 peppers
- - 2 carrots
- - 2 zucchini
- - 2 white onions
- - 1 eggplant
- - 1 tablespoon of turmeric
- - Extra virgin olive oil
- - Vegetable broth
- - Salt
INSTRUCTIONS
- Place on the grill of the oven the whole peppers and bake them for 10 minutes at 190 ° C, turn them and grill for another ten minutes. Peel and cut them into strips. (Alternatively, you can cut them raw and cook them in a pan with onions and carrots.)
- Cook the quinoa in 420 ml of vegetable stock or lightly salted water for 10-12 minutes, making asorb all the liquid. Let it cool and season with 1 to 2 tablespoons of oil.
- Slice the carrots and onions (or scallions) and brown them gently in a pan with 4 tablespoons of olive oil for 10 minutes, then add the eggplant cutted into pieces of 2-3 cm, stir and continue for 5 minutes. At this point add the zucchini into small pieces and after another 5 minutes the roasted peppers. Add salt, continue for 5 minutes and then mix the turmeric dissolved in 2-3 tablespoons water. Continue until the vegetables are tender but not mushy and dry.
- Spread the caponata in the dishes and then, using a small mold, form the tarts of quinoa and place next to the vegetables. Complete with a little olive oil and serve.
