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Communal Lunches

Polli Team - Wednesday, June 13, 2012

One of our daily rituals here at the Polli studio is to sit down and share a yummy lunch as a team. It's a great opportunity to stop, chat and nourish our bodies with the delicious vegetarian food that Sherri prepares. Sherri doesn't use recipes, she just improvises based on what's in season and what's available at the local food co op. We often instagram our yummy lunches and occasionally we're asked to share the recipes so here is one we loved recently - Quinoa Soba Noodles with Eggplant and Yellow Squash.

1 good splash of olive oil
2 Medium Eggplant – cut into large, bite sized chunks
6 Yellow Squash - cut into bite sized pieces
1 small nob of fresh ginger – finely diced
1 cup of pitted olives (we used a combination of green and black, cut olives in half if large)
½ cup of sundried tomatoes – roughly chopped
½ cup tahini
1 can chopped tomatoes
2 packets Quinoa Soba Noodles
1 bunch flat leaf parsley – roughly torn
In a large heavy based pot heat a liberal splash of olive oil. Add eggplant and ginger, cook over a low-medium heat with the lid on, stirring occasionally until eggplant starts to soften.
Add chopped tomatoes, olives and sundried tomatoes, continue simmering with lid on until eggplant is quite soft.
Add tahini and stir through, turn heat down, replace lid.
Steam squash until tender.
Cook noodles in plenty of boiling water until al dente.
Combine eggplant, squash and parsley in serving dish. Serve with Noodles.  
Serves 6-8 for lunch

We love this healthy twist on the traditional dish of ratatouille. The tahini adds calcium while the quinoa noodles add protein. Sherri prepared this amazing lunch in our little kitchenette with nothing more than a rice cooker! Amazing.

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