Spring is in the air Quinoa Vegetable Pot
This is a dish I cooked up during a cloudy day in Bern. I was in need of some culinary sunshine. I looked what was in the kitchen and this is what was created. Tasty and fresh! Spingtime at home! To taste you can add a little of lemon juice and lemon zest to the quinoa to give it a more southern european taste. Serve in a bowl and enjoy.
≈ 245 kcal · 31 g protein · 18 g carbs · 6 g fat — AI estimate per serving
Ingredients
Method
- 1
Chop the mushrooms, peppers, onions not too small
- 2
Slowly fry them in a little olive oil and set a side one cooked
- 3
Cook the quinoa add a little beefstock to the water (Normally 2 parts of water to 1 part quinoa) add additional herbs to taste to the quinoa. Becareful with salt as the broth already has salt! once cooked set a side
- 4
Set the quinoa aside
- 5
Chop the marjolan, thymian, rosemary, blackpepper in a blender fine. Add the flour and mix again.
- 6
Cut the chickenfilet in bite size pieces and coat in the flour herb, spice mixture
- 7
Add olive oil to a pan and slowly fry the chickenfilet once cooked set a side.
- 8
Half the tomatoes and slowly cook them. Add the garlic
- 9
Now combine the quinoa, tomatoes, mushrooms, peppers and chicken together
Rémy's wine pairing
rosé
Pair with a nice glass of rosé.
