The combination of tastes in this recipe is just lovely, and it is filling and satisfying. For someone who is not used to plant based meals, this might be a good start.
Sweet potato, eggplant and mushroom stew with quinoa (4-5 portions):
- 2 dl quinoa (we used 1 dl white and 1 dl red)
- 1 sweet potato
- 1 eggplant
- 1 handful white/button mushrooms (or another type)
- 1/2 cone cabbage
- 4 handfuls spinach
- Spring onion
- 2 peppers
- 1 boks hermetic tomatoes
- Salt and pepper
- Paprika spice (not a must)
- Turmeric (not a must)
- Fresh basil
Set the oven to 190 degrees C. Peal the sweet potato and chop it into small cubes. Rinse the eggplant and chop it into cubes. Slice the pepper in sizeable pieces. Put everything on a baking tray and sprinkle some olive oil, salt and pepper on top. It’s also very tasty with some paprika spice and turmeric. Let it work its magic in the oven for 35 minutes.
Meanwhile, put the quinoa to boil with double the amount of water, and let it simmer until all the water has soaked into the quinoa. It takes somewhere between 15-25 minutes. Chop the mushroom, cone cabbage and spring onion, and wok it in a warm pan until its juicy and good.
Take the pan out of the oven, and mix it into the wok together with a box of hermetical tomatoes.. Make sure to add some good spices and herbs, and a squeeze of lemon. Let it simmer for a bit, and then its good to go! This dish is best served together with our homemade hummus or another bean dip.
Quinoa is a recurring ingredient in our recipes, because its versatile, healthy, easy to make and tastes delicious with the right spices. Among the health benefits of quinoa, we have:
- That it is a complete protein, and has almost as much protein as a steak
- That it’s packed with healthy fats, minerals and vitamins
- Thats it’s naturally gluten free, and therefore more tummy friendly
It is a type of seed from the quinoaplant which exists in both red, white and black. The plant is super robust, and can handle temperature fluctuations between -4 and 38 degrees, and it can be grown until 4000 meters above sea level (NRK). The UN declared 2013 to be the international quinoa year, because they wanted to raise attention to the indigenous people’s amazing ability to maintain quinoa in its natural form for future generations through ancient cultivation methods, and traditions such as living in harmony with nature and not destroying it. In addition, it has been discovered how quinoa gives opportunities to feed populations in countries where the access to food is poor (FAO). Pretty cool!
Enjoy the meal, eat it slowly, and give yourself a pat on the back for having made an amazing, healthy, plant based meal. Yes, you are saving the planet one meal at the time!by