Herbed Vegetable Quinoa

Instructions

1. Step 1

   Rinse the quinoa in a fine-mesh sieve under cold running water, then drain thoroughly.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Heat the olive oil in the saucepan over medium heat. Add the onion, carrot, and red bell pepper and cook, stirring occasionally, until they begin to soften.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Carrot, 30.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: saucepan, wooden spoon

3. Step 3

   Add the zucchini and garlic and cook over medium heat until the garlic is fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 gr Garlic, 200.0 gr Zucchini

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir the rinsed quinoa into the vegetables and cook over medium heat, stirring, until lightly toasted.

   Timer: 1 min (fixed)

   Cookware: saucepan, wooden spoon

5. Step 5

   Pour in the vegetable broth and add the salt. Bring to a boil over high heat.

   Timer: 3 min (fixed)

   Ingredients used: 5.0 gr Salt, 400.0 ml Vegetable Broth

   Cookware: saucepan, wooden spoon

6. Step 6

   Cover the saucepan, reduce to low heat, and cook until the quinoa is tender and the liquid has been absorbed.

   Timer: 15 min (fixed)

   Cookware: saucepan

7. Step 7

   Remove the saucepan from the heat and leave it covered, then uncover and fluff the quinoa gently with a fork.

   Timer: 5 min (fixed)

   Cookware: fork, saucepan

8. Step 8

   Fold in the parsley, basil, lemon juice, and black pepper. Taste and serve warm.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Basil, 1.0 gr Black Pepper, 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: fork, saucepan