A vegan twist on the classic Italian dish Sotta la Pergola, featuring quinoa, fresh vegetables, and aromatic herbs.
Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup baby spinach. 1/4 cup sliced black olives. 1/4 cup chopped fresh basil. Salt and pepper to taste.
Instructions: Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed. In a separate pan, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add cherry tomatoes and cook until they begin to soften. Stir in cooked quinoa, baby spinach, black olives, and chopped basil. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until spinach is wilted. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 25 minutes
Dress Uurstal Corinda





















