Vegan

Quinoa with Kohlrabi

Vegan
Vegetarian
Portions2 peopleChangeTiming 39 minsView
Ingredients9 IngredientsViewSwitzerland51 % localView
  • 10  grams capers
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  • 5  grams fresh coriander
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  • 10  grams fresh ginger
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  • 0.25  teaspoon ground black pepper
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  • 100  grams kohlrabis
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  • 1  tablespoon olive oil
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  • 120  grams quinoa
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  • 0.25  teaspoon salt
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  • 25  grams silverskin onions
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Rinse 120 grams quinoa in a sieve with running water until the water runs clear
Add the quinoa to a medium-sized saucepan and add water to cover it by about 5 cm
Cover the saucepan with a lid and bring the water to the boil over medium heat
Stir the quinoa, cover again and simmer it on low heat for about 15 minutes
Transfer the quinoa to a sieve, rinse with cold running water and drain well
Add 0.5 tablespoon olive oil to a medium-sized frying pan and heat up until the oil is hot
Add the quinoa to the frying pan and sauté on medium heat for 5 minutes
Peel 100 grams kohlrabis, cut in half and slice into pieces of around 0.3 cm
Wash 5 grams fresh coriander, remove the leafstalks and finely chop the leaves
Peel 10 grams fresh ginger and grate it
Remove the quinoa from the hotplate
Add 0.5 tablespoon olive oil to a large frying pan and heat up until the oil is hot
Add ginger and 25 grams silverskin onions to the frying pan and sauté on medium heat for around 30 seconds until golden brown
Add the kohlrabi slices and 10 grams capers to the onions and fry them for about 2 minutes
Add quinoa and chopped coriander to the frying pan, season with 0.25 teaspoon ground black pepper and 0.25 teaspoon salt and cook for 1 minute
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Quinoa with Kohlrabi

Dicifood

A bowl filled with quinoa and kohlrabi
Timing 39 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 10  grams capers
  • 5  grams fresh coriander
  • 10  grams fresh ginger
  • 0.25  teaspoon ground black pepper
  • 100  grams kohlrabis
  • 1  tablespoon olive oil
  • 120  grams quinoa
  • 0.25  teaspoon salt
  • 25  grams silverskin onions

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Tools

  • 1 medium-sized frying pan
  • 1 large frying pan
  • 1 medium-sized saucepan
  • 1 medium-sized saucepan with lid
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 sieve

Quinoa with Kohlrabi

Dicifood

Instructions

Rinse 120 grams quinoa in a sieve with running water until the water runs clear
Add the quinoa to a medium-sized saucepan and add water to cover it by about 5 cm
Cover the saucepan with a lid and bring the water to the boil over medium heat
Stir the quinoa, cover again and simmer it on low heat for about 15 minutes
Transfer the quinoa to a sieve, rinse with cold running water and drain well
Add 0.5 tablespoon olive oil to a medium-sized frying pan and heat up until the oil is hot
Add the quinoa to the frying pan and sauté on medium heat for 5 minutes
Peel 100 grams kohlrabis, cut in half and slice into pieces of around 0.3 cm
Wash 5 grams fresh coriander, remove the leafstalks and finely chop the leaves
Peel 10 grams fresh ginger and grate it
Remove the quinoa from the hotplate
Add 0.5 tablespoon olive oil to a large frying pan and heat up until the oil is hot
Add ginger and 25 grams silverskin onions to the frying pan and sauté on medium heat for around 30 seconds until golden brown
Add the kohlrabi slices and 10 grams capers to the onions and fry them for about 2 minutes
Add quinoa and chopped coriander to the frying pan, season with 0.25 teaspoon ground black pepper and 0.25 teaspoon salt and cook for 1 minute