- Cook quinoa with little salt and water until soft but still grainy, according to the package instructions.
- Chop ginger into small pieces and place with sage and sesame oil in the pressure cooker (don't close lid). Fry the spices until golden.
- Peel the carrots and cut them into pieces. For example, into medium-thick slices.
- Wash cauliflower, cut into same size flowers.
- Add carrots, salt and 150 ml water to the fried spices. Close lid and steam on low heat for 15 minutes.
- After 15 minutes, open lid of pressure cooker and add the cauliflowers. Close lid again and cook for 5 more minutes.
- When quinoa is ready, put it on a plate.
- Add vegetables on the plate and pour the remaining savory, sweet liquid ( bouillon base) over quinoa and vegetables.
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