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🍽️ Steamed Wild Garlic Carrots with Sesam-Quinoa

310 kcal · 30 min · 4 servings

Ingredients

• 400 g small young carrots (12 small young carrots)
• 50 g wild garlic (1 bunch)
• 300 ml classic vegetable broth
• 100 g quinoa
• 10 g sesam (1 tbsp)
• salt
• pepper
• coarse sea salt
• 100 g yogurt (3.5% fat)

Instructions

1. 1. Peel the carrots.
2. 2. Wash the wild garlic.
3. 3. Shake the wild garlic dry.
4. 4. Remove damaged or wilted leaves.
5. 5. Set aside a few small leaves for garnish.
6. 6. Wrap two to three wild garlic leaves around each carrot.
7. 7. Place the wrapped carrots into a steamer insert.
8. 8. Pour the vegetable broth into a pot.
9. 9. Bring the vegetable broth to a boil.
10. 10. Sprinkle the quinoa into the broth while stirring.
11. 11. Bring the mixture to a boil again.
12. 12. Reduce the heat to low.
13. 13. Cover the pot.
14. 14. Let the quinoa cook for about 25 minutes.
15. 15. Stir the quinoa occasionally during the cooking time.
16. 16. Fill a wide pot with two to three centimeters of water.
17. 17. Bring the water in the pot to a boil.
18. 18. Place the steamer insert with the carrots into the pot.
19. 19. Cover the pot.
20. 20. Steam the carrots over medium heat for about 15 minutes.
21. 21. Put the sesame seeds into a non-stick pan.
22. 22. Toast the sesame seeds briefly.
23. 23. Put the toasted sesame seeds into a mortar.
24. 24. Crush the sesame seeds in the mortar.
25. 25. Add the crushed sesame to the finished quinoa.
26. 26. Mix the sesame well with the quinoa.
27. 27. Season the quinoa with salt.
28. 28. Season the quinoa with pepper.
29. 29. Arrange the steamed carrots on top of the quinoa.
30. 30. Sprinkle the carrots with coarse sea salt.
31. 31. Garnish the dish with the remaining wild garlic leaves.
32. 32. Serve the yogurt on the side.

Nutrition per serving

• kcal: 310
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 48 g