Quinoa with stir-fried vegetables and potatoes

Ingredients for 2 servings:

• 100 g quinoa or rice
• 250 ml vegetable stock
• 1 large onion(s)
• 1 half chili pepper(s)
• 1 garlic clove(s)
• 100 g potatoes
• 100 g leek
• 100 g carrot(s)
• 125 g soy sprouts
• 2 tbsp rapeseed oil
• 2 tbsp soy sauce
• some salt and pepper
• curry powder
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the quinoa and add it to the boiling vegetable stock. Cook on low heat with the lid closed for 10-15 minutes, until al dente. Peel the onion and cut into thin wedges. Finely chop the garlic and chili pepper. Wash, peel, and finely slice the potatoes, leek, and carrots. Heat the oil in a wok or large pot and fry the onion, garlic, and chili pepper. Add the potatoes, leek, and carrots and sauté for about 5 minutes. Stir in the sprouts and sauté briefly for 2-3 minutes. Deglaze with soy sauce and water. Season with curry powder and add salt and pepper to taste. Mix in the quinoa or serve separately from the vegetables. Depending on the season, you can vary the vegetables or change the flavor by adding a meat side dish.