Fake risotto from quinoa

Ingredients

• 200 g Quinoa
• 500 ml Water
• 1 pcs Capia pepper, chopped
• 4 pcs Carrots
• 2 pcs Parsley root, chopped
• 240 ml Brown champignons
• 240 ml Baby spinach
• 1 clove Garlic
• 1/2 bunch Spring onions
• 1/2 tsp Extra virgin olive oil
• 1 tsp Turmeric, ground
• 1/2 tsp Cumin, ground
• 1/4 tsp Hot chili powder
• 1 pcs Lemon juice, fresh
• 1/2 tsp Fresh ground salt
• 1 pinch Black pepper, ground

Method

1. Rinse the quinoa in a filter under the tap, drain and pour into a saucepan. Add the water, bring to the boil and simmer for about 20 minutes. Then cover and leave to swell for about 5 minutes.
2. Finely dice the washed and diced peppers. Cut the peeled root vegetables in half lengthways and cut into thin strips or dice. Thinly slice the chillies, which have been cleaned with kitchen paper towels, and chop them further. Wash and dry the baby spinach. Finely chop the cleaned garlic and thinly slice the spring onions.
3. Sauté the garlic and spring onions in the heated oil, then add the peppers, root vegetables and mushrooms. Season with the turmeric, cumin and chilli powder and simmer for 7-10 minutes until tender. Meanwhile, add 2-3 tbsp water if necessary.
4. Toss the quinoa with the vegetables and spinach and season with lemon juice and salt and pepper. Serve after a short rest.