Red quinoa vegetable stir-fry

Ingredients for 2 servings:

• 125 g quinoa, red
• 320 ml vegetable stock
• ½ tsp turmeric powder
• ¼ tsp cumin powder
• 1 tbsp olive oil
• ½ onion(s)
• 75 g peas
• 1 carrot(s)
• 1 bell pepper(s), red
• 1 tbsp lemon juice
• salt and pepper
• possibly parsley or basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Rinse the quinoa in a sieve. Heat 250 ml of vegetable stock in a saucepan with the turmeric powder. Add the quinoa and cook over low heat for about 30 minutes, until all the water has been absorbed. Chop the onion into small cubes. Heat the olive oil in a pan, add the onion and cumin powder, and roast until golden brown. Peel and chop the carrot and bell pepper, and add them to the pan. Then add the peas and pour in the remaining vegetable stock. Cook the whole thing over medium heat with the lid closed for about 10 minutes. Finally, add the quinoa and lemon juice. Season with salt and pepper to taste and serve with fresh herbs, such as parsley or basil.