Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
Roasted Vegetables:
- 1 cauliflower
- 2 red onions
- 1 eggplant
- 2 tbsp olive oil
- 1 tbsp curry powder
One Pot:
- 1 tbsp olive oil
- 1 onion
- 3 garlic cloves
- ½ chili
- 1–1.5 tbsp curry powder
- ½ tsp coriander
- 1 tsp cumin
- 3 frozen lime leaves
- Juice of 1 lemon
- 1 tbsp soy sauce
- 2 tbsp spicy mango chutney
- Optional: 2 tsp agave syrup
- 4 dl vegetable stock
- 250 ml cooking cream
- 2 dl quinoa
- 1 can chickpeas
Topping:
- Plain yogurt
- Avocado
- Bread
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Method
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1Preparation: Finely chop the onion and garlic. Rinse the quinoa and chickpeas thoroughly in a sieve. Prepare the vegetable stock and measure out the spices in a small bowl.
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2Cook Quinoa Dish: Heat a pot over medium heat and add the oil. Sauté the onion and garlic until softened. Add the chili, curry powder, coriander, and cumin, and toast briefly. Add the quinoa and chickpeas, stirring to coat them in the spices.
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3Simmer: Add the lemon juice, lime leaves, soy sauce, mango chutney, vegetable stock, and cooking cream. Bring to a boil, then reduce to a simmer for about 20 minutes until the quinoa is cooked. Stir occasionally to prevent sticking and add extra stock if needed.
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4Combine: Remove the roasted vegetables from the oven and fold them into the pot. Let the dish simmer for another 5 minutes until heated through and creamy. Season with salt, pepper, and, if desired, agave syrup for sweetness or apple cider vinegar for acidity.
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5Serve: Serve the one-pot quinoa with a dollop of plain yogurt, slices of avocado, and fresh bread on the side.
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6TIPS&TRICKS
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7Vegetables: Feel free to swap or mix vegetables according to the season or your preference. Try zucchini or bell peppers instead of eggplant, or sweet potato or pumpkin cubes instead of cauliflower.
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8Cream vs. Coconut Milk: Love coconut milk? You can easily substitute it for cooking cream.
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9Storage: Keeps in the fridge for 2–4 days. Enjoy either cold or reheated.
