5. Numa frigideira colocar 2 colheres de sopa de azeite com a cebola picada, o pimento padrão, o pimento vermelho e os cogumelos, saltear até os cogumelos estarem moles.

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Ingredients:

1 large eggplant

1 zuchini

250g of mushrooms

1 medium onion, chopped

1 tin of chopped tomatoes

chia seeds

1 cup quinoa

4 tablespoons olive oil

salt

1 green pepper

1/4 red pepper

black pepper

50g mozzarella toffutti





1. In a saucepan put 2 tablespoons olive oil, and add the cup of quinoa mix well on low heat and then add 2 cups of water (always double what was added from quinoa) season with salt.

2. Chopp the green pepper.

3. Chop 1/4 red pepper.

4. Cut longitudinally the eggplant and zuchini and take out the filling.

5. In a frying pan put 2 tablespoons of olive oil with the chopped onion, green pepper, red pepper and mushrooms, sauté until the mushrooms are soft.

6. Add the can of diced tomatoes, drained.

7. Add cooked quinoa and mix well with the vegetable mixture.

8. Add eggplant and zuchini filling. Mix and cook until the eggplant and zucchini are cooked and well mixed with vegetables. Correct the seasoning with salt and black pepper to taste.

9. Fill the eggplant and zuchini with a mixture of quinoa and sauteed vegetables.