Quinoa is a complete protein and contains more protein than other grains. This tasty plant-based recipe is free of gluten, nuts and sugar.


  • 1 cup Inca red quinoa

  • 2 cups filtered water

  • 1 eggplant (aubergine), thinly sliced

  • 4 yellow squash, thinly sliced

  • 1 zucchini (courgette), thinly sliced

  • ½ red capsicum (pepper), thinly sliced

  • 1 bunch bok choy, coarsely chopped

  • 2 garlic cloves, crushed


  • 1.

    Cook quinoa and water in saucepan until white rims form on the periphery of the grain

  • 2.

    Saute garlic cloves in a small amount of water

  • 3.

    Stir-fry eggplant, squash, zucchini and capsicum until tender

  • 4.

    Add bok choy, stir-fry until cooked

  • 5.

    Combine with quinoa and serve

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 522kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 16g
  • Carbohydrate 114g
  • Sugar 11g
  • Sodium 41mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright C 2014 by Leigh-Chantelle. Photo by Carol Slater Photography. Printed by permission.
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