John Myers
Quinoa on Curry Sauce Mirror with Broccoli and Mushrooms
The perfect quinoa on curry sauce mirror with broccoli and mushrooms recipe with a picture and simple step-by-step instructions.
- 200 g Quinoa colorful
- 1 Broccoli small
- 250 g Mushrooms brown
- 2 Spring onions
- 1 Onion
- 1 Clove of garlic
- 1 tbsp Agave syrup
- 2 tsp Yellow curry paste
- 0,5 tsp Ground turmeric spice
- Oil
- 1 tbsp White wine vinegar
- Salt pepper
- 100 ml Oat cream
- Rinse the quinoa in a colander until it stops foaming. Bring to the boil with 750 ml of water and simmer for 15-20 minutes over a medium heat until the liquid has evaporated, then season with salt. Cover and leave the quinoa to stand for another 5 minutes after the cooking time has ended.
- Divide the broccoli into small florets. Cook the broccoli in a saucepan with a little boiling water and the lid closed for approx. 5 minutes until al dente. Drain into a sieve, rinse in cold water and drain. Clean the mushrooms and cut into slices. Cut the spring onions into rings.
- Peel and finely dice the onion and garlic. Puree both with 1 tbsp agave syrup, curry paste, turmeric, the oat cream and 70 ml water with the hand blender. Briefly bring to the boil in a saucepan.
- Fry the vegetables in a little oil in the pan for 5-7 minutes over medium heat until the mushrooms are cooked through. Season everything with salt, pepper and vinegar. Briefly fry the spring onions in a little oil in the pan and remove from the heat. Season the quinoa with salt and pepper.
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