Wok-fried vegetables with quinoa

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 sweet and sour wok spice mix (Asian shop)
• 2 carrots
• 1 m.-large zucchini
• 1 can mushrooms, mixed or 100 g fresh
• 1 can Asian vegetable mix
• 2 slice(s) pineapple from the can
• 3 tbsp soy sauce
• 1 tbsp chili sauce, sweet
• salt and pepper
• 100 g quinoa, white or colored

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, vegetarian, gluten-free

Briefly wash the quinoa and boil in water for about 20 minutes, until translucent but not mushy, then drain and set aside. Peel the carrots and cut them into thin slices crosswise. Wash the zucchini and cut them in half lengthwise, then cut each half again, and then cut into sticks. Finely chop the pineapple. Cut the mushrooms into bite-sized pieces. Place the vegetable mixture in a sieve, rinse with cold water, and let it drain. Heat the oil in a wok and melt the wok cube in it, then briefly fry the carrots and zucchini. Then immediately add the vegetables and mushrooms. Cover and sauté for 5 minutes. Finally, add the soy sauce and sweet chili sauce, along with the diced pineapple and quinoa. Stir briefly, season with salt and pepper, cover, and serve hot. Gluten-free noodles can also be used instead of the quinoa.