In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.
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In a bowl, mix the eggplant and zucchini cut into round pieces with 4 tablespoons of olive oil.
Cook the quinoa in salted boiling water for 15 min so that it becomes soft, then drain.
Preheat the oven at 200C.
Heat the oil in a large pan and stir the chicken pieces for 5 minutes, till they become gold-colored.
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