Season
Winter
All Year (change vegetables according to season)
Occasions
Lunch
Dinner
Estimated
Time
ca. 30 min

Steamed Vegetables
+ Quinoa.

Ingredients for 1 serving
1 serving
 Quinoa (white)
1 pcs
Carrot* (or another veggie)
4 roses
Cauliflower (or another veggie)
0,4 cm
Ginger chopped*
1 leaf
Sage
1 tbsp
Sesame oil
little
Rock salt
little
Water
  1. Cook quinoa with little salt and water until soft but still grainy, according to the package instructions.

  2. 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.

  3. Peel the carrots and cut them into pieces. For example, into medium-thick slices.

  4. Wash cauliflower, cut into same size flowers.

  5. Add carrots, salt and 150 ml water to the fried spices. Close lid and steam on low heat for 15 minutes.

  6. After 15 minutes, open lid of pressure cooker and add the cauliflowers. Close lid again and cook for 5 more minutes.

  7. When quinoa is ready, put it on a plate.

  8. Add vegetables on the plate and pour the remaining savory, sweet liquid ( bouillon base) over quinoa and vegetables.
How
to
 This is a full menu – I would not add anything.
* Exchange veggies (or leave aside ginger), if you have symptoms or for variations. Try local seasonal vegetables.