Ingredients 

Serving: 4 persons

    • Quinoa (200 grams)

    • Leek (2 to 3 pieces)

    • Winter carrot (+/- 4 pieces)

    • 2 red onions

    • 25 cl red wine

    • Dried Italian herbs (2 tablespoons)

    • Canned corn (300 grams)

    • Black beans (600 grams)

    • Fresh rosemary (15 grams)

    • Canned tomatoes (800 grams)

    • Red chili pepper (2 x) *Make it as spicy as you want

    • Black pepper

    • Half a cube of vegetable stock

    • 2 cloves of garlic

ikigai quinoa

Recipe

Saute the red chili pepper, garlic and onion in a large saucepan.

*You can make it as spicy as you want 

Cut the carrot into half wedges and bake for 3 minutes in the same pan.


First add the canned tomatoes and then add; corn, leek, black beans, red wine, dried Italian herbs, fresh rosemary and black pepper and half a cube of vegetable stock.

 

Let it simmer for 30 minutes in the pan.While stewing, you can cook the quinoa.


You need 150 ml or water per 100 grams or quinoa.
Boil the quinoa for +/- 15 minutes in vegetable stock.

You can serve the dish in 2 ways:

*See first photo: mix the quinoa with the stew in a large pan and serve mixed on the plate. 

*Second option: first put the quinoa on the plate and then the stew on top of it.

Enjoy your meal!

In co-operation with: 

FlupMinded