Quinoa with savoy cabbage and saffron sauce

Ingredients for 4 servings:

• 250g quinoa
• 1 onion(s)
• 1 tbsp olive oil
• 750 g vegetable stock
• 1 savoy cabbage
• sage
• 1 tbsp margarine
• Salt
• Saffron
• 150 g soy cream
• 2 tbsp flour (rice flour)
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the quinoa in a fine sieve, rinse thoroughly under hot water, and drain. Finely dice the onion. Heat the oil in a saucepan, sauté the diced onion until translucent, add the quinoa, and fry briefly. Deglaze with 500 ml of vegetable stock, cover, and cook the quinoa over medium heat for 20 minutes. Remove the outer leaves from the savoy cabbage, finely chop the cabbage, and lightly fry it on all sides in butter with the sage. Season with herb salt. Pour in the remaining vegetable stock. Sauté the savoy cabbage for about another 10 minutes, then place it in a sieve and drain well. Collect the sage liquid and reserve it for the sauce. Return the savoy cabbage to the pan to keep warm. For the saffron sauce: Place the soy cream, rice flour, and a few strands of saffron in a saucepan and stir well with a whisk. Bring to a boil until it thickens. Only then add approximately 150 ml of sage stock and bring the sauce back to a boil. Season with herb salt, if desired. Divide the quinoa into portions among plates, arrange the savoy cabbage next to it, and pour the saffron sauce over it.