Vegan potato stew with quinoa

Ingredients for 4 servings:

• 500 g potatoes
• 125 g quinoa
• 1 large onion(s)
• 2 carrots
• ½ kohlrabi
• ½ bell pepper(s), red
• ½ stalk(s) leek
• 80 g peas, frozen
• 500 ml broth
• Spice(s) as desired
• n. B. Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the quinoa in a sieve, then bring to a boil with twice the amount of water and simmer in an uncovered pot on medium heat for 15 minutes. Peel and dice the potatoes, onion, carrots, and kohlrabi (approx. 1 x 1 cm). Heat the oil in a medium-sized pot and fry the onion until translucent. Add the potatoes, carrots, and kohlrabi and fry for 2 minutes. Then deglaze with the stock and bring to a boil. Once it has boiled, reduce the heat to medium and simmer with the lid closed for approx. 15 minutes. After 10 minutes, add the peas, leeks, and paprika and season to taste. I used thyme, turmeric, grilled vegetable salt, and oregano, for example. Stir in the quinoa and serve.