Vegetable pot with quinoa

Ingredients for 5 servings:

• 1 large onion(s)
• 3 garlic cloves, pickled
• 300 g carrot(s)
• 400 g bell pepper(s)
• 8 thick tomatoes
• 150g quinoa
• 50 ml water
• 2 tsp vegetable broth
• 15 g ajvar
• salt and pepper
• Paprika powder
• 2 tbsp lemon juice
• a few stalks of parsley
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

made quickly

Cook the quinoa according to the package instructions, let it cool, and set aside. Peel the onion and dice it into small cubes. Dice the garlic too. Peel, wash, and dice the carrots. Wash, trim, deseed, and finely slice the bell pepper. For the tomatoes, bring a large pot with plenty of water to a boil. Add the tomatoes and cook for about 2 minutes, then remove them from the cooking water with a slotted spoon and let it cool. Peel the tomatoes. Heat the oil in a large pot and sauté the onion, then add the garlic and sauté. Add the diced carrots and strips of bell pepper and sauté briefly. Add vegetable stock to the water and add it. Bring everything to a boil. Now add the tomatoes, which you have previously halved or diced if you like. Add the ajvar, salt, pepper, paprika, and lemon juice, and simmer everything for about 15-20 minutes. Stir in the cooked quinoa; there should be barely any cooking liquid left in the pot. Add the parsley just before serving.