Curried Vegetable Quinoa

Instructions

1. Step 1

   Rinse the quinoa thoroughly under cool running water in a fine-mesh strainer, then drain well.

   Ingredients used: 180.0 gr Quinoa

   Cookware: fine mesh strainer

2. Step 2

   Heat the vegetable oil in a large saucepan over medium heat. Add the onion and carrot and cook, stirring occasionally, until beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Carrot, 150.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: large saucepan, wooden spoon

3. Step 3

   Add the bell pepper and cauliflower. Cook over medium heat, stirring occasionally, until the vegetables begin to color.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 250.0 gr Cauliflower

   Cookware: large saucepan, wooden spoon

4. Step 4

   Stir in the garlic, curry powder, and turmeric. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Curry Powder, 9.0 gr Garlic, 2.0 gr Ground Turmeric

   Cookware: large saucepan, wooden spoon

5. Step 5

   Stir in the rinsed quinoa, tomato, vegetable broth, and salt. Bring to a boil over high heat, then cover and reduce to low heat.

   Ingredients used: 5.0 gr Salt, 200.0 gr Tomato, 420.0 ml Vegetable Broth

   Cookware: large saucepan, wooden spoon

6. Step 6

   Simmer covered on low heat until the quinoa is tender and most of the liquid has been absorbed.

   Timer: 15 min (fixed)

   Cookware: large saucepan

7. Step 7

   Stir in the green peas, cover, and cook on low heat until the peas are hot and the remaining liquid is absorbed.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Green Pea

   Cookware: large saucepan, wooden spoon

8. Step 8

   Remove the saucepan from the heat. Stir in the lemon juice, coriander leaf, and black pepper, then let the quinoa stand covered before fluffing and serving.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 8.0 gr Coriander Leaves, 30.0 ml Lemon Juice

   Cookware: large saucepan, wooden spoon