Summary

Ingredients

• 250 g quinoa
• 2 zucchini
• 4 medium carrot (s)
• 0.5 ½ lemon (n)
• olive oil
• vinegar
• salt and pepper
• 1 clove garlic
• Herbs, fresh basil, thyme, parsley as desired
• 750 ml vegetable stock

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Instructions

1. Wash the quinoa and fry briefly in oil, then deglaze with 750 ml vegetable stock and simmer for 20 minutes.
2. In the meantime, wash the zucchini well and peel the carrots. Drain and drain the quinoa. Finely grate the carrots, finely grate the zucchini with the skin lengthways, only use the solid ingredients, do not use the kernels; Mix the zucchini and carrots with the still warm quinoa. For the marinade, press the garlic through the garlic press and mix with the juice of half a lemon. Finely chop the herbs and add. Mix everything carefully and season with salt, pepper, olive oil and vinegar.