Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 30 g quinoa, colored
- 100 ml water
- 100 g asparaus, reen, washed and the woody ends removed
- 0.5 ½ kohlrabi, peeled and diced
- 1 pinch coconut oil
- 7 leaves wild garlic, fresh, washed and cut into strips
- Salt and pepper
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa hot in a colander, bring to the boil with 100 ml of water and season with salt. Turn down the heat and cook the quinoa covered over low heat for about 10 minutes, then turn off the heat and swell on the switched off hotplate for another 10 minutes and let it evaporate openly.
- In the meantime, cut the asparagus into pieces 2 - 3 cm wide. Heat the coconut oil and fry the asparagus and kohlrabi for about five minutes, stirring occasionally.
- Add the cooked quinoa, season with salt, pepper and fry for another four minutes. Add the lemon juice and wild garlic and carefully fold in.
- Serve everything immediately and let it taste good.
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