INGREDIENTS
- 150 gr of quinoa
- 500 gr of aubergines
- 300 gr of water
- 200 gr of cherry tomatoes
- 4 spoons of olive paste
- fresh basil to taste
- salt to taste
- extra virgin olive oil to taste
PREPARATION
- Firstly, rinse the quinoa very well and put it in a pot with water. Cook for 15 minutes once it starts boiling. Meanwhile, wash and cut the aubergines and the cherry tomatoes.
- Warm up some olive oil in a frying pan, add the aubergines and let them brown. Then add some water, a pinch of salt, and cook for about ten minutes.
- One minute before the aubergines are done, add the cherry tomatoes.
- Pour the quinoa and the olive paste into the frying pan while mixing. Turn off the flame and let it cool. Add some fresh basil and serve.