1 egg plant
1 yellow bell pepper
8 cherry tomatoes
150g baby mozzarella
Olive oil, salt, pepper
Let the quinoa simmer in ¼ liter of water for about 20 minutes, until all water is absorbed. Let it cool down in a bowl.
Wash zucchini, egg plant, bell pepper and cut them into small dices. Fry the diced vegetables in a pan with olive oil and season them. Then mix with the quinoa.
Quarter the cherry tomatoes and baby mozzarella. Chop the coriander finely. Finally, put everything in a bowl, sprinkle with lemon juice, mix and season again, if needed.