Spring is in the air Quinoa Vegetable Pot
ZURÜCK
ZURÜCK
Leider gibt es noch keine Übersetzung - Unfortunately there is no translation available at the moment.
This is a dish I cooked up during a cloudy day in Bern. I was in need of some culinary sunshine. I looked what was in the kitchen and this is what was created. Tasty and fresh! Spingtime at home!
Ingredients
- 500 Gram of Chicken Filt
500 gram of Mushrooms
400 Grams of Paprika any color
500 Grams of cherry tomatoes
2 tspn. of fresh garlic
3 Tbsp. flour
1 - 2 tspn.marjolan
1 - 2 tspn.thymian
1 - tspn. garlic
1 tspn. Rosemary
Olive Oil
Optional 1 Lemon (Organic and not waxed)
Preparation and Cooking
- Chop the mushrooms, peppers, onions not too small
- Slowly fry them in a little olive oil and set a side one cooked
- Cook the quinoa add a little beefstock to the water (Normally 2 parts of water to 1 part quinoa) add additional herbs to taste to the quinoa. Becareful with salt as the broth already has salt! once cooked set a side
- Set the quinoa aside
- Chop the marjolan, thymian, rosemary, blackpepper in a blender fine. Add the flour and mix again.
- Cut the chickenfilet in bite size pieces and coat in the flour herb, spice mixture
- Add olive oil to a pan and slowly fry the chickenfilet once cooked set a side.
- Half the tomatoes and slowly cook them. Add the garlic
- Now combine the quinoa, tomatoes, mushrooms, peppers and chicken together
Wine and Serving Suggestion
To taste you can add a little of lemon juice and lemon zest to the quinoa to give it a more southern european taste. Serve in a bowl and enjoy. Pair with a nice glass of rosé.