Colorful Stir-fry Quinoa Vegetables

Score the tomatoes crosswise, scald with boiling water, quench, peel, quarter, core and remove the stalk and then cut into fine cubes. Peel and core the peppers and then cut them into fine strips.

Cut the zucchino into fine cubes. Also cut the red onions into fine cubes and finely grate the garlic cloves.

Heat some oil in a pan and then sweat the peppers and zucchino for about 4 minutes, then add the tomatoes, onions and garlic, which are sweated for about 2 minutes.

Now the vegetables come to the edge so that there is a free space in the middle. Now put the quinoa and tomato paste and about 1 tablespoon of raw cane sugar in there. Quinoa should always be roasted a little so that it unfolds its full nutty taste.

Now it is extinguished with the vermouth and that should now reduce to about 1 third, then the vegetable broth and the rosemary sprig are added and it is already seasoned a little with pepper, salt and a little harissa (the amount is a matter of taste) I start with one Teaspoon.

Now the lid comes on the pan and the temperature is reduced to the lowest level. The quinoa now has 20 minutes to soak. After 20 minutes it is seasoned again and then the parsley is folded in and then it can be served, of course the rosemary sprig is removed beforehand.