Vegetable Quinoa

Method

Perfectly fluffy quinoa where each grain is translucent with its white germ visible. Finely diced vegetables provide color and a tender texture that complements the light crunch of the grain.

1. 1

   Rinse the quinoa under cold water in a fine mesh sieve. Rub the grains between your hands. The water must come out perfectly clear to remove any bitterness.

2. 2

   Cut the carrot, zucchini, and bell pepper into small, regular 2-millimeter cubes. Finely chop the yellow onion. This regularity ensures even cooking.

3. 3

   In a sauté pan, heat the olive oil. Add the onion and carrot. Sauté without browning until the onion becomes translucent. Add the minced garlic at the end.

4. 4

   Add the quinoa and the diced pepper and zucchini. Pour in the vegetable broth (or mineral water). Salt lightly. Bring to a boil, then cover and lower the heat. Cook until the liquid is completely absorbed.

5. 5

   Turn off the heat. Let rest for 5 minutes covered. Fluff with a fork to separate the grains. Add the fresh thyme and ground pepper at the last moment.