Summary

Ingredients

• 250 g quinoa
• 1 onion (s)
• 1 tablespoon olive oil
• 750 g veetable broth
• 1 savoy cabbage
• sage
• 1 tablespoon margarine
• salt
• saffron
• 150 g soy cream
• 2 tablespoon flour, (rice flour)
• butter

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Instructions

1. Put the quinoa on a hair sieve, rinse well under hot water and drain. Cut the onion into fine cubes. Heat the oil in a saucepan, fry the onion cubes until translucent, add the quinoa and fry briefly. Deglaze with 500 ml vegetable stock and cover the quinoa over a medium heat for 20 minutes.
2. Remove the outer leaves from the savoy cabbage and cut the savoy cabbage into small pieces and fry lightly on all sides together with the sage in butter. Season to taste with herb salt. Pour in the remaining vegetable stock. Steam the savoy cabbage for about 10 minutes, place on a sieve and drain well. Collect the sage stock and keep for the sauce. Put the savoy cabbage back in the pot to keep it warm.
3. For the saffron sauce:
4. Put the soy cream, rice flour and a few threads of saffron in a saucepan and stir well with a whisk. Bring the whole thing to the boil until it thickens. Only then pour in about 150 ml of sage stock and bring the sauce to the boil again. If necessary, season with herbal salt.
5. Divide the quinoa in portions on plates, serve the savoy cabbage next to it and pour the saffron sauce over it.