Captain Bobcat's Bio: Eva Katona, mum of Captain Bobcat, an adventurous four year old, is originally from Budapest and now strives to live an eco-friendly life with a blog serving up delicious and nutritious vegetarian recipe. A yoga enthusiast, Eva shares her journeys and experiences with her young family on her lifestyle blog.. A yoga enthusiast, Eva shares her journeys and experiences with her young family on her lifestyle blog.
Eva’s Top Foodie Tip: This delightful dish – it’s not really a salad, but that’s the closest term – is very yummy with all the herbs and spices. Also very fulfilling and healthy, with quinoa being a good source of protein and iron, so vegans and vegetarians should incorporate this dish into their diets with a helping of smoked tofu or grilled haloumi. It’s also beautiful on its own too, and completely guilt-free, eat as much as you want!
This recipe makes 4 portions.
Cooking time: 60 mins.
- 1 medium courgette halved and sliced
- 1 medium aubergine halved and sliced
- 2 small green or yellow peppers sliced
- 1 small carrot julienned (match stick)
- 1 handful raisins
- 180 g tricolour quinoa
- 1 handful fresh basil chopped roughly
- 1 handful fresh mint chopped roughly
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp fresh ginger finely minced
- 50 grams toasted almond flakes
- 3 small shallots finely sliced
- 2 cloves garlic finely sliced
- Slice the aubergine, courgette and peppers (and the onions too) and on 175C roast them in the oven (in a roasting dish) for 25 -30 minutes. Add a little bit of olive oil.
- Rinse the quinoa. In a saucepan, bring quinoa and about 400ml water to a boil. Reduce heat to low, cover and simmer until tender, about 15 minutes. Set aside.
- In the meantime, chop the carrot into match stick size pieces.
- When the vegetables are done (al dente, and not too soft!) add everything into a mixing bowl and combine well. Season with the herbs, salt and pepper and fresh ginger. (I sometimes just grate the ginger with a Parmesan grater.)