Quinoa Celery Pan
The Quinoa-Celery Pan from Spoonsparrow delivers plenty of flavor and abundant vital nutrients.
Ingredients
- 1 onion
- 0.5 stalk celery
- 1 kohlrabi
- 2 tbsp olive oil
- 200 g Quinoa
- Salt
- Pepper
- 350 g cherry tomatoes
- 20 g dill (1 bunch)
- 30 g toasted almond kernels
Instructions
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1.
Peel and finely dice the onion. Wash, trim, and cut the celery into small pieces. Peel and cube the kohlrabi. Heat olive oil in a large pot, then sauté the onion, celery, and kohlrabi for 2 minutes while stirring. Meanwhile rinse the quinoa under hot water until it runs clear. Add the quinoa to the vegetables and pour in 400 ml water. Season with salt and pepper, cover, and let simmer on low heat for about 15 minutes.
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2.
In the meantime wash the cherry tomatoes. Wash the dill, shake off excess moisture, and pluck the leaves from the stems. Toast the almonds in a dry pan until fragrant.
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3.
Remove the pot from the heat, fold in the cherry tomatoes, and allow the contents to steam off uncovered for 2–3 minutes. Season with salt and pepper, then sprinkle toasted almonds and dill on top before serving.
