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🍽️ Colorful Quinoa Vegetable Skillet

464 kcal · 30 min · 4 servings

Ingredients

• 0.5 l vegetable broth (instant)
• 250 g quinoa (inkawheat)
• 500 g carrots
• 1 kohlrabi
• 300 g cauliflower florets
• 150 g snow peas
• 1 tbsp lemon juice
• 2 onions
• 6 tbsp sunflower oil
• pepper (from the mill)
• 2 tsp curry
• 0.25 tsp coriander

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Stir the quinoa into the boiling broth.
3. 3. Cover the pot and let the quinoa simmer on low heat for about 10 minutes.
4. 4. Peel the carrots and kohlrabi and wash them.
5. 5. Cut the kohlrabi into small cubes.
6. 6. Wash the snow peas.
7. 7. Bring salted water to a boil in a pot.
8. 8. Cook the carrots and kohlrabi in the boiling water for about 10 minutes.
9. 9. Cook the cauliflower in the boiling water for about 8 minutes.
10. 10. Cook the snow peas in the boiling water for about 5 minutes.
11. 11. Drain the vegetables.
12. 12. Immediately rinse the vegetables with cold water to stop the cooking process.
13. 13. Let the vegetables drain well.
14. 14. Peel the onions.
15. 15. Cut the onions into fine dice.
16. 16. Heat a wok or a large pan.
17. 17. Add oil to the hot pan.
18. 18. Sauté the onions briefly until they are soft.
19. 19. Add the prepared vegetables to the pan.
20. 20. Warm the vegetables in the pan.
21. 21. Season the pan with pepper, curry, and coriander.
22. 22. Stir the cooked quinoa into the vegetables.
23. 23. Continue to simmer the mixture briefly while stirring.
24. 24. Adjust the seasoning of the pan if needed.
25. 25. Divide the dish among four plates.

Nutrition per serving

• kcal: 464
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 57 g