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