Quinoa with tomatoes, mushrooms and thyme

Ingredients for 2 servings:

• 2 garlic cloves
• 1 pinch(s) caraway seeds, ground
• 3 tbsp olive oil
• 150 g tomatoes
• 150 g mushrooms (stone mushrooms)
• 1 bunch thyme, fresh, alternatively 2 tsp dried
• 400 ml vegetable stock
• 1 herb(s) (e.g. thyme & basil)
• 1 pinch(s) of pepper
• 200g quinoa

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Risotto-like, as a main course or as a side dish to meat

Peel and finely chop the garlic, fry in olive oil with a pinch of ground caraway until golden brown. Add the quartered vine tomatoes (or other tomatoes, finely diced) and the finely chopped mushrooms and fry for about 2 minutes, stirring constantly. Add the thyme and fry for a further minute, stirring continuously. Add the washed quinoa and toast for another minute. Add the stock and diced herbs, bring to a boil, then simmer on low heat for 20 minutes. Remove from the heat, cover, and let stand for 15 minutes. Fluff with a fork and serve. Serve with a delicious fresh salad. If you prefer something a little more Italian, you can add buffalo mozzarella before letting it stand; quinoa can be prepared with almost any vegetable. If served as a side dish, for example with pork fillet, this quantity is enough for 4 people.