Quinoa and vegetable stir-fry

Ingredients for 4 servings:

• 200g quinoa
• 400 ml water
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 zucchinis
• 1 onion(s), red
• 1 garlic clove(s)
• 5 small tomatoes or 10 cocktail tomatoes
• ½ lime(s), the juice
• 1 tsp turmeric
• 1 tsp caraway seeds, ground
• Sea salt and pepper
• 250 ml tomato sauce of your choice, e.g. Arrabiata, Ajvar or similar
• 2 tbsp coconut oil for frying

Instructions

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

simple and delicious

Rinse the quinoa in a sieve under warm, running water, otherwise it could taste bitter, similar to some lettuce varieties. Add the quinoa to a pot with the water. Bring to a boil once, then simmer with the lid on over medium heat for about 20 minutes, or until the water has been completely absorbed by the grains. Heat the coconut oil in a large, non-stick pan. Dice the bell pepper, zucchini, garlic clove, and onion and fry them in the pan. The longer they are fried, the more vitamins are lost. However, how soft you want the vegetables to be is a matter of taste. Just before the vegetables have reached the desired firmness, dice the tomatoes and add them to the pan. Then add the spices and lime juice and mix well. Add the soaked quinoa and the desired tomato sauce to the pan with the vegetables and mix everything together.