This quinoa vegetable pan is a dish that I often put on the table when I need something quick and healthy. Over the years, I have adapted and refined it until it was exactly how I like it. Originally, it was a simple idea to use up leftover opened canned vegetables. But now it has become a permanent part of my repertoire. The list of ingredients may seem a bit long at first glance, but each individual ingredient contributes to the overall taste. The quinoa forms the base and provides a pleasant, slightly nutty note and a good portion of vegetable protein. The vegetable broth provides the necessary liquid and seasoning. Onions and garlic are the aromatic base that should not be missing in any savory pan. The black beans and corn bring sweetness and texture into play, while the tomato paste and strained tomatoes provide a fruity acidity and a nice binding. The apple cider vinegar or lemon juice provides a fresh kick, the maple syrup balances the acidity and gives the dish a slight sweetness. The spices – turmeric, cumin, hot paprika and Ceylon cinnamon – are the secret to the special taste. They give the pan a warm, slightly oriental note. The Sriracha sauce provides the desired spiciness, which can be adjusted to taste. The preparation in the Thermomix® is very simple. The WunderSlicer V2 is a real helper here to chop the onions quickly and evenly. Alternatively, you can of course also cut the onions by hand. When sautéing the onions and garlic, it is important to make sure that they do not turn brown, otherwise they may taste bitter. The tomato paste should be sautéed briefly to release its roasted aromas. When cooking the quinoa vegetable pan, it is important to keep an eye on the cooking time. The quinoa should be cooked, but not mushy. After cooking, the pan should be left to infuse for a short time so that the aromas can fully develop. There are many possible variations. If you like it vegetarian, you can simply leave the quinoa vegetable pan as it is. For a vegan version, make sure that the vegetable broth is vegan. You can also add other vegetables, such as peppers, zucchini or eggplant. You can also vary the spices. If you like it spicier, you can add more Sriracha sauce or chili powder. If you like it milder, you can omit the Sriracha sauce or replace it with a mild chili sauce. Instead of Ceylon cinnamon, you can also use normal cinnamon. The quinoa vegetable pan is best served warm, garnished with fresh parsley. A fresh salad or a dollop of yogurt (for the non-vegan version) goes well with it. It is also ideal as a side dish to grilled meat or fish. The quinoa vegetable pan can be prepared and stored well. It can be kept in the refrigerator for up to three days. You can also freeze it in portions and thaw it again if necessary. To reheat, you can either reheat it in the microwave or in a pot on the stove.

Quinoa Vegetable Pan

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Description

Ingredients (19 ingredients)

Preparation (6 steps)

Chop onion

Chop garlic

Sauté onions

Add garlic and tomato paste

Cook quinoa vegetable pan

Season and serve

Finished cooking? Great! 🎉

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