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Quinua Delight


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  • 2 cups of cooked quinua (just simply boiled for 20 minutes)
  • 1 can of coconut milk
  • 2 big red onions
  • 1 aubergine
  • Butterfly nuts (1/4 cup)
  • Blond Unseeded raisins
  • 2 spoons of curry
  • salt
  • paprika (for springle)
Sauté the onions and aubergine, with pinch of salt, in olive oil. Add curry. Cook until sweated onions are ready. Add the coconut milk, cook for another 10 minutes. Add this mixture to the quinua, blend, add nuts and raisins, sprinkle paprika.

Serve with oven cooked salmon, side dish of sparragus and a bit of mango chutney.

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