Quinoa red pepper sardine bowl
Heat olive oil over low/medium heat and saute minced onions and finely sliced red pepper. Season with salt, oregano, rosemary and little bit of black pepper. As soon as the onions get translucent add peeled diced tomatoes and little bit of tomato juice. Cook for about 20 minutes. Add water, if necessary.
At the end of cooking stir in precooked quinoa, chopped basil and tinned sardines (👩🍳 packed in olive oil).
Transfer into a bowl and top with sliced scallions, rocket salad and oregano.
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