Quinoa with vegetables and spices
8 servings
30 minutes
Quinoa with vegetables and spices is a refined dish of Japanese cuisine that embodies a balance of flavors and textures. Quinoa, known for its health benefits, gains a rich taste from coriander, paprika, and cinnamon. Tender vegetables—carrots and zucchini—add freshness and lightness, while cilantro completes the picture with its spicy aroma. The dish is perfect for a light dinner or lunch, harmoniously combining health benefits and gastronomic pleasure. Legend has it that Japanese chefs adapted quinoa in their cuisine by blending traditional spices with this ancient grain to create an extraordinary harmony of taste.
1
In a pot, add quinoa, water, raisins, and salt. Bring to a boil, reduce heat, cover, and cook for 20 minutes until quinoa is soft and all the liquid is evaporated.
- Quinoa: 2 glasss
- Water: 4 glasss
- Zante currants: 2 tablespoons
- Salt: 0.5 teaspoon
2
Meanwhile, heat olive oil in a large skillet over medium heat. Add diced carrots and sauté for 5 minutes until soft, then add diced zucchini and cook for another 3 minutes until soft. Sprinkle with paprika and cinnamon.
- Olive oil: 0.3 glass
- Carrot: 2 pieces
- Courgette: 2 pieces
- Sweet paprika: 1 tablespoon
- Ground cinnamon: 1 teaspoon
3
Add quinoa to the pan and mix well. Season with salt and pepper to taste and sprinkle with cilantro.
- Quinoa: 2 glasss
- Chopped cilantro (coriander leaf): 0.5 glass
- Salt: 0.5 teaspoon
