Quinoa with Vegetables

Ingredients

• 0.5 l vegetable broth (instant)
• 250 g quinoa (Inka wheat)
• 500 g carrots
• 1 kohlrabi
• 300 g cauliflower florets
• 150 g sugar snap peas
• 1 tbsp Lemon Juice
• 2 onions
• 6 tbsp sunflower oil
• pepper (ground)
• 2 tsp curry
• 0.25 tsp Coriander

Instructions

1. 1.

   Bring the broth to a boil in a pot, cover and let the quinoa simmer gently over low heat for about 10 minutes.

2. 2.

   Peel and wash carrots and kohlrabi; cut kohlrabi into small pieces. Wash sugar snap peas. Cook carrots and kohlrabi in boiling salted water for about 10 minutes, cauliflower for about 8 minutes, and sugar snap peas for about 5 minutes. Drain, rinse with cold water, and set aside.

3. 3.

   Peel the onions and dice finely.

4. 4.

   Heat a wok or large pan, add oil and sauté the onions until translucent. Add the vegetables, heat through, season with pepper, curry, and coriander.

5. 5.

   Stir in the quinoa, briefly steam while stirring, adjust seasoning as desired, and serve on four plates.