Mushroom and spinach quinoa with aubergines
2 servings
Prep: 15 mins,
Cooking: 25 mins
Join the Cape Town Vegan Challenge with this gorgeous recipe #CTVC
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Ingredients (13)
250 ml | quinoa |
375 ml | stock — vegetable |
2 | coconut oil |
2 | spring onions — finely sliced |
2 | garlic — cloves, finely sliced |
125 g | mushrooms — sliced |
1 | orange pepper — or red pepper, diced |
1 | aubergine — medium, 1cm slices |
1 | spinach — handful |
salt — to taste |
for the dressing:
lemon — zest only | |
lemon — halved, juice only | |
1 tsp | honey |
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