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Rezepte | 29.12.2016

Stir fry vegetables with quinoa

Michael Schwarzmann & Rudi Selig


150 g quinoa washed, 450 ml water, 1 tsp natural or sea salt.


Stir fry vegetables:

3 tbsp cooking oil, 100 g Chinese cabbage cut into strips, 125 g carrots cut into batons, 125 g shitake mushrooms sliced, 1 pinch salt/pepper.



1 tbsp cornflour, 200 ml vegetable stock, 3 tbsp soy sauce, 3 tbsp roasted sesame oil


Simmer the quinoa for 12 minutes, then allow to expand for 8 minutes.

Stir fry the vegetables in the wok with some oil. Season with salt and pepper.

Mix the sauce ingredients, pour over the vegetables and bring to the boil, Cook for 3 minutes until firm to the bite.

Serve with the quinoa.


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