An easy vegetarian meal that takes less than 30 minutes and gets better the longer it sits in the fridge.
1 cup quinoa, cooked
3 hard boiled eggs
1/2 white onion
3 cloves garlic
1/2 tsp curry, cumin, and coriander powder
1 TB olive oil
3 medium sized zucchinis
1 cup chopped plums and apricots
Teaspoon Sundried Tomato, plus oil from the jar
salt and pepper
fresh thyme/mint (optional)
While the quinoa and eggs are cooking, sautee the curry/cumin/coriander in olive oil; add onion, garlic and zucchini (roughly chopped) and heat til soft, about 10 minutes on medium low heat. Stir in the quinoa, fresh fruit, and sundried tomato/oil. Season to taste, and garnish with egg slices and fresh herbs.
- Side Dishes, Salads