Quinoa with asparagus, turnips and wild herbs

Ingredients for 2 servings:

• 125 g quinoa
• 1 tsp vegetable broth
• 1 onion(s)
• 1 garlic clove(s)
• 4 turnips
• 200 g asparagus, green
• 1 carrot(s)
• some oil for frying
• 1 bunch of wild garlic
• 1 handful of wild herbs (e.g. ground elder, garlic mustard, nettle, dandelion, chickweed, etc.)
• 100 g grated cheese (e.g. Emmental or Parmesan)
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Rinse the quinoa with hot water to remove any bitterness, then bring to a boil with 2.5 times the amount of water and vegetable stock and simmer over reduced heat for 10 minutes. Turn off the heat and let the quinoa swell with the lid closed for 10 minutes. Dice the onion and finely chop the garlic. Remove the leaves from the turnips and dice the turnips. Peel and slice the carrots. Peel the bottom of the asparagus, trim off any woody ends, and cut the stalks into 2-3 cm pieces. Sauté the onion in a little oil until translucent. Briefly fry the garlic, turnips, carrots, and asparagus. Reduce the heat and sauté the vegetables with the lid closed for about 10 minutes. Meanwhile, roughly chop the turnip leaves, wild garlic, and wild herbs. Once the vegetables are cooked to your liking, add the herbs and let them wilt briefly. Fold in the quinoa and cheese and season with salt and pepper. Once the cheese has melted, serve and enjoy.