Summary

Ingredients

• 200 g quinoa
• 400 ml water
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 2 zucchini
• 1 onion (s), red
• 1 clove garlic
• 5 small tomato (s) or 10 cocktail tomatoes
• 0.5 ½ lime (s), the juice from it
• 1 teaspoon turmeric
• 1 teaspoon caraway seeds, ground
• Sea salt and pepper
• 250 ml tomato sauce your choice, e.g., Arrabiata, Ajvar or the like
• 2 tablespoon coconut oil for frying

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Instructions

1. Rinse the quinoa in a sieve under warm, running water, otherwise it could taste bitter, similar to some types of salad.
2. Put the quinoa in a saucepan with the water. Bring to the boil once and then simmer with the lid closed on medium heat for about 20 minutes or until the water has been completely absorbed by the grain.
3. Heat the coconut oil in a large, non-stick pan. Cut the bell pepper, zucchini, clove of garlic and onion into cubes and fry in them. The longer it is fried, the more vitamins are lost. However, that is and remains a matter of taste, how soft the vegetables should be. Shortly before the vegetables have reached the desired firmness, dice the tomatoes and add them to the pan. Then add the spices and lime juice and stir well.
4. Put the quinoa and the tomato sauce you want in the pan with the vegetables and mix together.