Cauliflower, Broccoli and Quinoa Pan

Ingredients for 4 servings:

• ½ cauliflower
• 1 small broccoli
• 6 mushrooms, optional
• 180 g quinoa
• 1 garlic clove(s)
• salt and pepper
• nutmeg
• olive oil

Instructions

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

fresh, low carb, healthy proteins, vegan

Rinse the quinoa in a sieve under cold running water until only clear water runs through. Bring the water for the quinoa to a boil in a pot and add salt. When the water boils, cook the quinoa in it for 8-10 minutes. After cooking, drain the quinoa in a sieve. Rinse the pot with cold water to remove any remaining quinoa and pour it over the quinoa in the sieve. This prevents further cooking and helps the quinoa stay crisper. While the quinoa is cooking, generously remove the florets of the cauliflower and broccoli from the stems and rinse them in a sieve under running water. Drain the vegetables and chop them in two batches until they are about the size of a grain of rice in a food processor. I do this on level 6-8 with my Monsieur Cuisine for just a few seconds. The pieces should be evenly sized. Optionally, finely slice the mushrooms. Press the garlic and fry it in a pan with plenty of olive oil and the cauliflower and broccoli pieces. Let it brown slightly so that the cauliflower and broccoli flavors develop. After a few minutes, add the optional mushrooms. Continue frying everything for a total of about 10-15 minutes, depending on how much bite you like in the cauliflower/broccoli. Season the vegetables with salt, pepper, and nutmeg. Stir in the quinoa during the last few minutes. Season the dish to taste again at the end. Serving tips: As a side dish to grilled dishes such as fish, meat, or vegetables. With a creamy topping such as homemade hummus or pesto. A quick dish with fried eggs and/or crumbled feta.