Quinoa with sauté vegetables

Sauté vegetables are ideas to prepare easy-to-make dishes and do not require much time to prepare them. We choose the vegetables that we have on hand and to taste.

On this occasion, I have used an  eggplant , a  carrot , half a  zucchini   I had it left over from the previous day and the Quinoa I had previously cooked; although it could be prepared at the same time, as I do on other occasions because while the quinoa is cooked, the vegetables are sautéed.             

>> See another recipe with the explanation

to prepare Quinoa

 

Dish preparation:

The Quinoa I have used is a mixture of three-colored grains:  cream ,  red  and  black . On other occasions, I use Quinoa of a single color; that is to say, the one I have at home at that moment.

In a skillet, we put  extra virgin olive oil  to heat; we cut the vegetables into small cubes because they are made quicker. When they are tender, we add Quinoa (previously cooked), stir and let sauté a few minutes over a low heat.

When serving (but this, if desired), squeeze a few drops of  lemon  to give a different touch to the dish. And like that, we have a combination of foods which provide us with a dish for lunchtime very complete nutritionally.

Mediterranean Savor: garlic and onions

Garlic and onions are staple foods in any kitchen in the Mediterranean area, mainly in Spain and Portugal: A kitchen with garlic and onions is a kitchen where it is cooked.

In raw or cooked, garlic and onions are the ingredients that are part of the vast majority of recipes of Mediterranean cuisine together with extra virgin olive oil. Some examples of recipes:

 ⬅Raw garlic for salads like:  tomato salad

Fried garlic with or without paprika for➡
giant butter beans to an old-fashioned way

⬅Raw onion for salads or in a couscous tabbouleh  

 

Lightly fried onion for➡    lentil stew