Eating clean doesn't mean eating flavorless. It's actually the exact opposite. Satisfy your pallet with fresh and very tasty ingredients, eat what the earth has the best to offer: simply perfect balanced ingredients. Spray fresh lemon to sprinkle less salt, pour olive oil instead of pre made salad dressings, add herbs, add garlic, put colors in your fridge !
This dish is the best fall/winter choice for a light winter Sunday night dinner. You will feel like eating a warm Moroccan couscous (replaced by quinoa in this recipe) but waking up like a super model the next day!
Follow the steps and enjoy!
For 4 people
- yellow onions
- 3 cloves of garlic
- A cube of vegetable broth
- 8 carrots
- 1 zucchini
- 1 big broccoli
- 1 teacup of quinoa
- 3 tablespoons of cumin
- 2 tablespoon of curry
- 1 teaspoon of turmeric
- Chili according to your taste
- Parsley and coriander for happiness of the eyes, right before serving
Start with the broth:
Coarsely chop onions and garlic cloves
In a heavy saucepan, sauté onions and garlic in olive oil over very low heat so they don’t get brown
Once the onions are translucent, add 1.5 L of water and add the cube of vegetable broth. Let simmer for 30 minutes.
Add the spices to your taste; mix well ; let it simmer for 1 hour (taste the broth and adjust the spices to your taste)
Add the veggies:
30 minutes before eating, add the quinoa and carrots previously cut into sections.
15 minutes later: add the cut zucchinis and the broccolis at the last moment, to keep them crunchy. Broccolis should not cook for more than 6 minutes!
Serve in a curved plate: a good balance of broth, veggies and don’t forget to dig the quinoa at the bottom of the pan!
Add the parsley and coriander on each plate for the happiness of your eyes and palate!
Tip: This dish is delicious when the veggies are cooked Al Dente ! It’s a question of timing!