Quinoa with veggies

 Quinoa is an edible seed. In 1 cup of quinoa, there is 8 gms of protein and 5 gms of fiber. Its also gluten-free. It has antioxidants and a high content of manganese and iron. A pretty good carbohydrate I must say!

Soak the quinoa in water for 30 minutes before cooking. I cooked it in chicken stock which gave it a nice flavour. I also marinated the veggies about half an hour before preparation.

The tealight candleholder is from the 2006 collection of Steninge Slott. A colorful light emanates through the glass when a candle is lit. Steninge Palace is on the outskirts of Stockholm near Lake Malaren. Swedish life is 'lagom'; living slow and enjoying the moment. 

Ingredients for quinoa :

Quinoa - 1 cup

Water - 2 cups

Chicken soup cube - 1

Salt - 1/4 tsp 

Ingredients for the veggies :

Carrot - 1, peeled

Yellow zucchini - 1, peeled

Mushroom - 5 or 6

Garlic - 3 or 4 pods, peeled

Green chili - 1

Ginger garlic paste - 1 tsp

Red chili flakes - 1/4 tsp

Salt

Olive oil - 2 tsp

Coriander leaves - a few

Cook quinoa in boiling water with salt and chicken soup cube. Allow to cool. 

Peel carrot and zucchini slices. Roughly chop mushroom into thin long pieces. Mince green chili. Marinate these in ginger garlic paste, red chili flakes and salt. 

Mince garlic. 

In a saucepan, add oil. Add garlic. Saute till light brown. Add marinated veggies. Stir fry. Garnish with coriander leaves.

Fluff quinoa with a fork. Serve with veggies.