- Serves 4-6
- Preparation Time
- Cook Time 30MINS
1 onion, diced
3 cloves garlic, minced
1 zucchini, sliced
1 medium-sized eggplant, cut into small blocks
1 cup cherry tomatoes, sliced in half
1/4 cup freshly chopped basil
1 cup dry quinoa, rinsed well
2 cups (500ml) Campbell’s Real Stock Vegetable
Serving suggestion: Feta cheese & Barbecue lunch
STEP 1 Heat an oiled pan over a medium heat. Add the onion and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for another minute until fragrant.
STEP 2 Add the zucchini, eggplant and tomatoes and stir through the chopped basil.
STEP 3 Add the quinoa and stir to combine. Pour in the Campbell’s Real Stock Vegetable and bring to a simmer. Cook covered for 15 to 20 minutes or until all the liquid is absorbed.
STEP 4 Season to taste and sprinkle feta cheese over the top. Serve as a delicious side at your next barbecue and ENJOY!