Salsa Stir-Fry With Spinach
haricarreras
People: 1
25 min

Ingredients

0.25
Eggplant
1 tbsp
Olive Oil
0.75
Onion
3 tbsp
Pumpkin Seeds
30 gr.
Quinoa
90 gr.
Spinach
50 ml
Stock
1 tbsp
White Wine Vinegar

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Prep

  1. Boil quinoa according to instructions on package.
  2. Wash and cut your eggplant so that they all have a similar size and shape.

Heating Steps

  1. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan and add onion, and fry at lower temperature for several minutes.
  3. Heat olive oil in a pan, add Eggplant and fry for 10 minutes.Finally, add Spinach and fry for another 5 minutes.
  4. Mix olive oil, vegetable stock and white wine vinegar together in a bowl, then pour into your pan.
  5. Add your starchy water to the frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked quinoa to your pan and mix evenly.
  2. Add Pumpkin Seeds on top.