Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Drain really well and put it in a bowl. Set aside.

In a pan, heat 2 tablespoons of olive oil. Add chopped shallots, peppers, zucchini, eggplant and cook on medium heat for 3-4 minutes. Add red cabbage and cook for another 3-4 minutes.


Add chopped greens and stir until the leaves are wilted (1-2 minutes).



Mix in green peas and sweetcorn. Remove from heat.


Place all ingredients in a large bowl – cooked quinoa, chopped sun-dried tomatoes and cooked vegetables. Add garlic powder and salt to taste.

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