Colorful quinoa pan

Ingredients for 2 servings:

• 200 ml quinoa
• 400 ml water
• 1 carrot(s)
• 1 zucchini
• 1 bell pepper(s)
• 1 onion(s)
• 1 stalk(s) leek
• 500 ml tomatoes, pureed
• 1 clove(s) garlic
• salt and pepper
• Herbs, Italian
• some curry

Instructions

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

vegan

First, place the quinoa in a sieve and rinse under running water to remove any bitterness. Bring 400 ml of water to a boil in a saucepan, then reduce the heat to low and add the quinoa. Simmer for about 15 minutes. The quinoa should swell and have almost completely absorbed the water. Meanwhile, peel and slice the carrot. Wash and dice the zucchini and bell pepper. Peel and slice the onion. Wash and slice the leek and slice it into rings. Place everything in a pan and fry. Then reduce the heat slightly. Add the cooked quinoa and the passata and let everything warm briefly. Dice the garlic and stir in. Season with salt, pepper, Italian herbs, and a little curry powder. Add more garlic or garlic powder if desired. Tip: Non-vegetarians or vegans can also add shredded chicken.