John Myers
Carrot Quinoa One Pot Dish
The perfect carrot quinoa one pot dish recipe with a picture and simple step-by-step instructions.
- 500 g Carrots
- 1 Pc. Onion
- 1 tbsp Coconut oil or ghee
- 0,5 tsp Turmeric
- 1 tsp Black mustard seeds
- 0,5 tsp Ground cumin
- 250 ml Vegetable broth
- 100 g Quinoa
- 1 tbsp Lemon juice
- Salt pepper
- 150 g Feta
- 3 tbsp Chopped parsley
- 50 g Roasted pumpkin seeds
- Cut the carrots into small slices or cubes. Cut the onion into either thin half rings or small cubes. Heat coconut oil in a saucepan and sauté both. Add turmeric, cumin and mustard seeds and roast briefly.
- Deglaze with the vegetable stock, bring to the boil and then stir in the quinoa. Simmer for about 10 – 15 minutes over low heat with the lid on. If necessary, add a little more liquid. Season to taste with lemon juice, salt and pepper, stir in the parsley and crumble the feta over it. Sprinkle with the pumpkin seeds on top.
Tips:
- With a little apple cider vinegar and olive oil you can eat the dish cold as a salad the next day. Instead of quinoa, it is also delicious with millet or bulgur. For another variant, omit the sheep’s cheese and fold in the raisins.
Facebook Comments