Vegetable quinoa pan

Ingredients for 2 servings:

• 80 g quinoa
• 200 ml vegetable stock
• ½ m.-sized onion(s), coarsely chopped
• 1 garlic clove(s), finely chopped
• 1 small carrot(s), sliced ​​or coarsely grated
• 1 small yellow turnip, sliced
• ½ m.-sized bell pepper(s), yellow or red, diced
• 50 g peas, fresh or frozen
• some broccoli, 8 small florets
• e.g. salt and pepper
• 1 pinch of nutmeg
• 1 tbsp parsley, chopped
• 1 tbsp olive oil
• 1 tsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with yellow beets

Bring the vegetable broth and quinoa to a boil in a wide pan, then cover and let the quinoa swell over low heat for 20 to 25 minutes. Add more warm water if needed. Heat the olive oil and butter. Sauté the onion and garlic, then add the carrots and turnips. After 4 minutes, stir in the bell peppers. After another 4 minutes, add the peas and broccoli florets. Sauté for about 6 minutes until al dente, then season with pepper, salt, and nutmeg. Mix the cooked vegetables into the quinoa pan and serve sprinkled with parsley. The vegetable quinoa goes very well with baked meat or fish.