Quinoa Salad with Vegetables

• 1 cup quinoa (200 g)
• 2 white zucchini
• 1 eggplant
• 1 yellow bell pepper
• 1 red corno pepper (Italian sweet pepper)
• ¼ cup sun-dried cherry tomatoes in oil (60 g)
• 1 garlic clove
• Fresh basil
• Extra virgin olive oil
• Salt
• Black pepper

1. Cook the quinoa

• Rinse the quinoa under running water to remove any impurities.
• In a saucepan, combine the quinoa with 1 ⅔ cups water (400 ml) and a pinch of salt.
• Cover with a lid and cook over medium-low heat for about 10 minutes, or until the water is fully absorbed.
• Fluff the quinoa with a fork and let it cool completely.

2. Prepare the vegetables

• Wash and dice the zucchini and eggplant. Dice the peppers as well.
• Heat a drizzle of extra virgin olive oil in a skillet and add the crushed garlic clove.
• Add the eggplant first and cook for a few minutes until tender. Transfer to a plate and set aside.
• In the same skillet, add the zucchini and both peppers with a pinch of salt.
• Cook until the vegetables are lightly golden but still crisp.

3. Combine the ingredients

• In a large bowl, combine the cooked quinoa, eggplant, zucchini, and peppers.
• Add the chopped sun-dried cherry tomatoes and a few torn fresh basil leaves.
• Season with extra virgin olive oil, salt, and black pepper to taste.
• Mix well to combine all the flavors.

4. Serve

• Serve the quinoa salad in individual bowls or plates.
• Garnish with extra fresh basil leaves.