Vegetable pan from the field with quinoa

Ingredients for 2 servings:

• 75g quinoa
• 1 small turnip(s)
• 1 large carrot(s)
• 2 small onions, red
• 200 g cabbage florets
• 1 handful of sunflower seeds
• ½ handful of raisins
• n. B. water
• e.g. rapeseed oil
• n. B. Vegetable stock powder
• e.g. salt and pepper
• e.g. cumin
• e.g. lemon juice
• e.g. parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Warms you on dreary rainy days!

Tired of the umpteenth yellow vegetable curry? Then turn to wonderfully simple vegetables from local fields! First, we roast our sunflower seeds in a non-stick pan. Then set them aside and add our raisins straight away so we don’t forget them later. Now we prepare the quinoa. Here we need to bring twice the amount of water as the quinoa to a boil, add plenty of salt, and add the previously washed quinoa. Now let it simmer gently for 15 to 20 minutes. In the meantime, we peel our swede. This gets tiring once we chop it into bite-sized cubes. Done? Then we heat rapeseed oil in a pan and fry the swede. Shortly after, we add a finely chopped carrot and a little later, finely diced onions. In the meantime, the vegetables will produce juice, so we need to increase the temperature so that they develop a nice brown color. Once that’s done, add about 150 ml of water, then stir in vegetable stock to taste, cover the pan, and simmer for 7-10 minutes. If the stock evaporates too quickly, simply add more water. Now we wash our cabbage florets. These will join the pan-fried vegetables, but at this point we must definitely add more water and stock and close the lid again to cook the tender florets, which should take no longer than 7 minutes. Now it’s time to refine the dish: stir in the sunflower seeds and raisins, add more liquid if necessary, and don’t skimp on the salt and pepper, as the turnip has a deliciously sweet flavor. That’s why a generous squeeze of lemon juice is also welcome. Use cumin sparingly; it only adds a subtle, delicate flavor. Very important: stir in fresh (or frozen) herbs, preferably parsley, for a fresh kick!