A hearty mixed-vegetable dish with quinoa and either soy chunks or tofu, cooked entirely without oil for a clean, savory meal.

Yield: ~3 liters | Prep: ~20 min | Cook: ~35 min | Total: ~55 min

Ingredients

Vegetables

• 250 g (8.8 oz) carrots
• 350 g (12.3 oz) zucchini
• 250 g (8.8 oz) eggplant
• 1 red bell pepper
• 1 large onion
• 2 garlic cloves

Seasoning & Sauces

• 4 tsp salt
• 1 tbsp herb salt
• 0.5 dl (3 tbsp) tahini
• 0.5 dl (3 tbsp) tomato paste (optional)

Protein

• 5 dl (2 cups) natural soy chunks or 400 g (14 oz) natural tofu

Grain

• 2 dl (¾ cup) quinoa

Instructions

Prepare Protein

1. If using soy chunks, soak them overnight.
2. Cook the soaked soy chunks in a saucepan with enough water until tender, then drain.
3. If using tofu, cut it into small cubes and set aside.

Cook Quinoa

4. Rinse the quinoa thoroughly.
5. Add the quinoa and water to a saucepan, bring briefly to a boil, then drain to remove bitterness.
6. Add 4 dl (1⅔ cups) fresh water and cook over low heat until the water is absorbed and the quinoa is tender.
7. Season with 2 tsp of the salt.

Prepare Vegetables

8. Coarsely grate the carrots.
9. Dice the zucchini and eggplant.
10. Chop the onion and bell pepper; press or finely mince the garlic.

Cook the Dish

11. Add all vegetables to a 3-liter pot. Cover with a lid and cook over low heat without oil, stirring frequently at the beginning.
12. Continue cooking until the vegetables release their liquid and soften.
13. Add the cooked soy chunks or tofu along with the remaining 2 tsp salt and the herb salt. Cook until everything is tender.
14. Stir in the tahini and the optional tomato paste.

Combine and Serve

15. Transfer the cooked quinoa to an oven dish or large bowl.
16. Add the vegetable mixture and mix thoroughly.
17. Serve warm.

Tips & Variations

• Add 1 tsp dried basil, ½ tsp dried oregano, and ½ tsp dried thyme for added flavor.
• Serve with fresh basil, coriander, or parsley.