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🍽️ Steamed Vegetables with Quinoa and Herb Quark

867 kcal · 30 min · 4 servings

Ingredients

• chives, fresh 1 bunch
• parsley, fresh 1 bunch
• spring onions 120 g
• garlic cloves 1 pc.
• curd cheese, low-fat 750 g
• mustard 1 tsp
• olive oil 100 ml
• salt 1.5 tsp
• pepper, black ground pinch
• carrots 600 g
• beetroot, pre-cooked 600 g
• leek 600 g
• peas, frozen 100 g
• quinoa 300 g
• vegetable broth 1 L
• cumin 0.5 tsp
• sunflower seeds 4 tbsp

Instructions

1. 1. Wash the fresh herbs under running water and shake them dry.
2. 2. Cut the chives into fine rings.
3. 3. Pluck the parsley leaves from the stems.
4. 4. Put the parsley into the mixing bowl of the appliance.
5. 5. Insert the measuring cup and chop the parsley for 10 seconds on speed 6.
6. 6. Push the parsley down from the inner wall with a spatula.
7. 7. Chop the parsley again for 10 seconds on speed 6.
8. 8. Wash the spring onions and remove the tough ends.
9. 9. Cut the spring onions into very fine rings.
10. 10. Peel the garlic clove.
11. 11. Add the low-fat quark, chive rings, spring onions, mustard, 70 milliliters of olive oil, half a teaspoon of salt, and two pinches of pepper to the mixing bowl with the parsley.
12. 12. Press the garlic clove directly into the mixing bowl.
13. 13. Mix the mixture with the measuring cup inserted for 40 seconds on speed 3 in reverse direction.
14. 14. Season the quark to taste with salt and pepper.
15. 15. Mix the quark for 20 seconds on speed 2 in reverse direction.
16. 16. Transfer the quark to a bowl and keep it cold.
17. 17. Clean the mixing bowl.
18. 18. Wash the carrots and peel them.
19. 19. Halve the carrots lengthwise.
20. 20. Cut the carrots into seven-centimeter-long pieces.
21. 21. Drain the beetroot.
22. 22. Wear kitchen gloves and quarter the beetroot.
23. 23. Wash the leek thoroughly and clean it.
24. 24. Cut the leek into two-centimeter-wide slices.
25. 25. Distribute the carrots, beetroot, leek, and peas in the deep steaming insert with the flat insert.
26. 26. Sprinkle the vegetables with one teaspoon of salt and half a teaspoon of pepper.
27. 27. Rinse the quinoa in a sieve with hot water.
28. 28. Put the rinsed quinoa into the mixing bowl.
29. 29. Add hot vegetable broth and cumin to the quinoa.
30. 30. Place the deep steaming insert with the flat insert onto the appliance.
31. 31. Close the appliance.
32. 32. Start the steam cooking function for 15 minutes and cancel the preheating phase.
33. 33. Check after 15 minutes if the vegetables are cooked.
34. 34. Extend the cooking time if necessary.
35. 35. Pour the quinoa into a sieve and let it drain.
36. 36. Distribute the quinoa and vegetables on plates.
37. 37. Drizzle the dish with three tablespoons of olive oil.
38. 38. Sprinkle the dish with sunflower seeds.
39. 39. Serve the vegetables together with the herb quark.

Nutrition per serving

• kcal: 867
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 95 g