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.
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.
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