Quinoa with Summer Vegetables

Ingredients

• 350 g quinoa
• 1 l vegetable broth
• 1 handful mixed herbs (e.g., parsley, basil, thyme, oregano)
• 2 Spring Onions
• 3 bell peppers (red and yellow)
• 1 small zucchini
• 150 g sugar snap peas
• 3 mild green chilies
• 4 tbsp olive oil
• 1 Lime (juice)
• Salt
• pepper (from grinder)
• 1 tsp maple syrup

Instructions

1. 1.

   Rinse the quinoa under hot water and let it soak in boiling vegetable broth for 15-20 minutes over low heat.

2. 2.

   Wash, dry, and finely chop the herbs. Wash, trim, and cut the spring onions into 4-5 cm pieces. Wash, trim, and slice the bell peppers into strips. Wash, trim ends of the zucchini, halve lengthwise, and cut into ~1 cm thick sticks. Wash and trim the sugar snap peas, removing strings if necessary. Wash the chilies and leave whole.

3. 3.

   Heat oil in a large pan and sauté the sugar snap peas and chilies for 2-3 minutes with occasional stirring. Then add the bell peppers, zucchini, and spring onions and cook for another ~7 minutes. The vegetables should still have a slight bite. Finally deglaze with lime juice, season with salt and pepper, drizzle with maple syrup, taste, and serve over quinoa.