Roasted asparagus and kohlrabi with quinoa and wild garlic

Ingredients for 1 servings:

• 30 g quinoa, colored
• 100 ml water
• 100 g asparagus, green, washed and the woody ends removed
• ½ kohlrabi, peeled and diced
• 1 pinch of coconut oil
• 7 leaves of wild garlic, fresh, washed and cut into strips
• e.g. salt and pepper
• 1 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

quick, healthy and delicious

Rinse the quinoa in a sieve with hot water, bring to a boil with 100 ml of water, and season with salt. Reduce the heat to low, cover, and cook the quinoa over low heat for about 10 minutes. Then turn off the heat and let it swell and evaporate uncovered for another 10 minutes on the stovetop. Meanwhile, cut the asparagus into 2-3 cm wide pieces. Heat the coconut oil and fry the asparagus and kohlrabi for about five minutes, stirring occasionally. Add the cooked quinoa, season with salt and pepper, and fry for another four minutes. Add the lemon juice and wild garlic and gently fold in. Serve immediately and enjoy.