Ingredients: - 1 cup sprouted quinoa - 2 tbsp pitted green or black olives, finely chopped - 2 tbsp capers - 1 zucchini cut into small pieces - 1 eggplant - 2 carrots cut into small pieces - 1/2 fennel finely chopped - 2 tbsp raisins - 1/2 bunch of flat-leaf parsley, chopped
For the raw sauce: - 12 halves of dried tomatoes - 1 red bell pepper - 1/3 cup of spring water to have a smooth and creamy sauce - 2 tbsp olive oil - 1 glove garlic - 1 tbsp tamari Add sea salt, if needed Herb of your choice according to what you like :)
Cook the quinoa.
Put the eggplant, fennel, carrot, and zucchini in your steam cooker during 12 minutes.
Blend all ingredients for the sauce together. Taste and rectify seasoning as needed.
Mix quinoa with olives, currants, vegetables, capers, and parsley. Add some of the tomato sauce into your mixture. Mix well.
Set up on a plate with a little sauce cup on the side for those who want to add more.
This sauce is also great with whole wheat pasta, chicken, lentils or vegetables spaghettis.