Vegetable Quinoa

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 340
• Protein: 10 g
• Carbs: 44 g
• Fat: 11 g

Ingredients

• 250 g Quinoa ( rinsed )
• 1 piece Carrot ( finely diced )
• 1 piece Zucchini ( finely diced )
• 1 piece Red bell pepper ( finely diced )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Thyme ( leaves only )
• 500 ml Vegetable broth ( hot )

Instructions

1. Rinsing the quinoa

   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. Preparing the brunoise

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

3. Sweating the vegetables

   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. Cooking by absorption

   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. Finishing and resting

   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.

Chef's tips

• The secret is in the rest: don't touch the quinoa right after cooking, let the steam finish the job.
• If you see the small white germ popping out of the grain, the cooking is perfect.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam to maintain moisture.