Quinoa with roasted celery and sun-dried tomatoes

Ingredients for 2 servings:

• 2 tbsp olive oil
• 250 ml vegetable stock
• 100 g quinoa, white
• 100 g celeriac
• 10 tomatoes, dried in oil
• n. B. spice(s)
• n. B. herbs

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegan

Place the quinoa in a sieve and rinse well with hot water. Bring to a boil in double to 2 1/2 times the amount (250 ml) of vegetable stock, then simmer on low heat for about 15-20 minutes. Turn off the heat and let the quinoa swell for about 10 minutes. There should be no water left (if there is, drain it). While the quinoa is cooking, prepare the vegetables. Peel the celery and cut into approximately 1.5 cm cubes, then fry them in a pan with olive oil until crisp. The celery is allowed to brown. Cut the sun-dried tomatoes into strips or small pieces (approx. 0.5 cm). Add the cooked quinoa and tomatoes to the celery in the pan and fry everything briefly, stirring. I seasoned it with piment d’Espelette. I could also imagine it being good with crumbled feta cheese or other vegetables.