Quinoa

• 250 g quinoa
• 5 dl vegetable broth
• 150 g zucchini or cauliflower roses
• 1 sweet pepper or 2 carrots
• 200 g mungo sprouts
• a little grated ginger (about 2cm)
• 3 spoons shoyu or tamari soya sauce
• 1 rosemary twig
• 1 spoonful jeera
• a little olive oil

Cook the quinoa with 5 dl of broth for approx. 15 minutes.

Wash the carrots and peel them; remove the cauliflower roses. Heat a little olive oil in a pan and cook ginger, cauliflower and carrots, then add the tamari sauce, the jeera and possibly a little water.

Add the mungo sprouts and cook for another 5 minutes.

Add quinoa, possibly a little sea salt, half a lemon juice and a drizzle of olive oil.

It's a light meal, easy to digest, very suitable as a dinner.

Back to cookbook