Summary

Ingredients

• 0.5 ½ cauliflower
• 1 small broccoli
• 6 mushrooms, optional
• 180 g quinoa
• 1 clove garlic
• salt and pepper
• nutmeg
• olive oil

Print Recipe Pin Recipe

Instructions

1. Wash the quinoa in a sieve under cold running water until only clear water runs off.
2. Bring the water for the quinoa to a boil in a saucepan and season with salt. When the water boils, cook the quinoa in it for 8-10 minutes. After the cooking time, drain the quinoa in a colander. Swing out the pan with cold water to remove any quinoa residue and pour over the quinoa in the colander. This avoids re-cooking and the quinoa stays crisper.
3. While the quinoa is cooking, generously remove the cauliflower and broccoli florets from the stalk and wash them in a sieve under running water. Drain the vegetables and chop them up to the size of a grain of rice in a food processor in 2 stages.
4. I only do this for a few seconds on level 6 - 8 with my Monsiuer Cuisine. The pieces should be the same size. Optionally, cut the mushrooms into fine slices.
5. Squeeze the garlic and fry it in a pan with plenty of olive oil and pieces of cauliflower and broccoli. Let it brown gently so that the cauliflower and broccoli aromas unfold. After a few minutes, add the optional mushrooms. Fry everything in total for about 10-15 minutes, depending on how much bite you like in the cauliflower / broccoli. Season the vegetables with salt, pepper and nutmeg. Mix in the quinoa for the last few minutes. At the end, season the dish to taste again.
6. Serving tips:
7. As an accompaniment to grilled food, for example. B. fish, meat or vegetables.
8. With a creamy topping e.g., homemade hummus or pesto.
9. A quick dish with fried eggs and / or crumbled feta.