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Quinoa and vegetable stir-fry

updated

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Ingredients for 1 servings:

  • 50 g quinoa
  • 1 small zucchini
  • 1 small carrot(s)
  • 1 small bell pepper(s)
  • 4 mint leaves
  • 4 basil leaves
  • 1 tbsp olive oil
  • some water, approx. 1 – 2 tbsp
  • 1 tsp Ras el Hanout
  • salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

to prepare well

Simmer the quinoa for about 20 minutes. Dice the zucchini, carrot, and bell pepper. Finely chop the mint and basil. Heat the oil in a pan and sauté the vegetables. Add the ras el hanout, salt, and pepper (if you don’t have ras el hanout, you can also season with cumin, paprika, curry powder, and a little chili). Then add the quinoa with 1-2 tablespoons of water, the mint, and the basil, bring everything to a boil, and simmer briefly. This is also great for preparing the next day. I think it tastes even better when it’s left to stand.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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