John Myers
Ingredients for 2 servings:
- ½ bunch of spring onions
- 3 large carrots
- 50 g quinoa
- 150 ml coconut milk
- 200 ml water
- 1 pinch(s) of turmeric
- 1 pinch(s) cumin
- 1 pinch of coriander
- 1 pinch(s) spice mix (Za’atar), consisting of sesame, chickpea flour, coriander, hyssop, olive oil and a little salt
- 1 tbsp olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
delicious baby or children’s food for the whole family, BLW for children who already use spoons
Peel and slice the onion, peel and slice the carrots. Wash the quinoa in a sieve with hot water. Sauté the onion in olive oil until translucent, add the carrots and quinoa and sweat briefly. Season and then pour in the water and coconut milk. Simmer for 15-20 minutes, until the quinoa is soft and swollen and the carrots are just as soft. Season to taste. Serve with a dollop of sour cream, if desired. You can make it completely salt-free by adding sesame seeds, chickpea flour, and hyssop instead of the za’atar seasoning mix. Depending on what is available, you can also use parsnips, kohlrabi, peas, cauliflower, or broccoli instead of carrots. The more swollen the quinoa is, the easier it is to spoon. If necessary, thicken with flakes or flour at the end.
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